Super Moist Spice Cake

• Vegetarian

• Produce

  • 1 cup Apple
  • 1 tsp Ginger, ground

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 1 cup Applesauce, unsweetened

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 3/4 cup Brown sugar, packed dark
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 cup Canola

Found on sallysbakingaddiction.com

Ingredients

• 2 and 1/2 cups (312g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup canola (240ml) or vegetable oil
• 1 and 3/4 cup (350g) packed dark brown sugar
• optional: 1 Tablespoon molasses
• 1 cup (180g) unsweetened applesauce
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup grated apple (or grated carrot/zucchini)

Directions

• Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan. I always use this glass pan. Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside. Whisk the oil, brown sugar, molasses if using, applesauce, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated apple until combined. Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil. Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier. Cover leftover cake tightly and store in the refrigerator for 5 days. Make ahead tip: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.