12 Weeks of Christmas Treats–Week 10–Spiced Applesauce Cake

Welcome to Week 10 of the 12 Weeks of Christmas Treats blog event hosted by Brenda at Meal Planning Magic! Check out the links in the hop below and head over to Meal Planning Magic to learn more about joining in the fun!

This cake is fantastic. I made it for my contribution to the dessert table for Thanksgiving and it was a big hit. We are pretty sure this would be great even without the frosting, but who argues with cinnamon cream cheese frosting?

Spiced Applesauce Cake

From Smitten Kitchen

Ingredients

Cake

2 Cups AP Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Teaspoon Cinnamon
1/2 Teaspoon Ground Ginger
1/8 Teaspoon Ground Cloves
1 Stick Butter, softened (unsalted)
1 Cup Light Brown Sugar (packed)
1 Teaspoon Vanilla Extract
2 Eggs (large)
1 1/2 Cups Unsweetened Applesauce

Frosting

5 Ounces Cream Cheese, softened
3 Tablespoons Butter, softened (unsalted)
1/4 teaspoon pure vanilla extract
1 cup Confectioners Sugar
1/2 Teaspoon Cinnamon

Preheat oven to 350 degrees and butter an 8 or 9 inch round pan (I put parchment paper in the bottom of the pan and buttered it too per the suggestion).

Stir together the flour, baking powder, baking soda, salt, and all the spices for the cake. Cream the butter, brown sugar, and vanilla in an electric mixer 2 to 3 minutes. Add the eggs slowly, beating completely after you add each one. Then mix in the applesauce.

Turn your mixer to a low speed and slowly add in the flour mixture until just combined.

Spread the batter into the pan into an even layer. Bake 35 to 45 (mine went to 45) minutes until golden brown and the center is baked through (use the toothpick test). Cool in pan for 15 minutes and then invert onto a plate. Flip the cake upright and allow to cool on a rack until completely cool (can also put in the fridge).

To make the frosting beat the cream cheese, butter, and vanilla in a mixer until fluffy. Add in the confectioners sugar and cinnamon and beat until incorporated. Spread over the cooled cake.

This cake is awesome because it can be made ahead. I made the cake on Tuesday and stuck it in the freezer. I pulled it out and put it in the fridge Wednesday night and it was perfect for Thursday. I made the frosting Thursday and iced shortly before eating. Check out Smitten Kitchen for more tips on doing this ahead.