Applesauce Cake Recipe With Cream Cheese Frosting

APPLESAUCE CAKE RECIPE WITH CREAM CHEESE FROSTING

Steps:

• To make the cake: Preheat your oven to 350°F (180°C). Spray the bottom and sides of a 9-in (23-cm) round cake pan with baking spray and line the bottom with a circle of parchment paper. Set the pan aside.
• In a large bowl, whisk together the flour, cinnamon, ginger, salt, and baking soda. Add the eggs, sugar, buttermilk, applesauce, and oil and whisk gently just until everything is combined. Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even.
• Bake the cake until it is just barely firm to the touch and a toothpick inserted in the center comes out clean, about 55 minutes. Set the cake aside on a wire rack to cool to room temperature.
• Use a dinner knife to loosen the edges of the cake from the pan sides and then invert it onto your work surface. Peel off and discard the parchment. Invert the cake one more time onto a serving platter.
• To make the frosting: In a large bowl, combine the cream cheese, sour cream, honey, and salt and whisk together aggressively until the cream cheese is slightly aerated (you can also do this with a handheld electric mixer or in a stand mixer).
• Spread the frosting over the top of the cake and don't worry too much about making this perfect. I think a not-too-perfect cake is so much better than a perfect cake. Cut into wedges and serve. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days.

SPICY GINGER APPLESAUCE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350 degrees. Butter and flour a 9-by-13-inch glass or light-colored metal baking pan.
• In a large bowl, whisk sugar and eggs until light, about 1 minute. Add applesauce, oil, fresh and ground ginger, orange zest, cinnamon, cardamom, allspice, vanilla extract and salt. Whisk to combine.
• Add the flour, baking soda and baking powder, and whisk until just combined. Fold in 1/2 cup chopped candied ginger.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on a countertop to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 35 minutes. Cool the cake in the pan on a rack.
• When the cake is cool, make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the mixer speed up to medium-high and whip until smooth. Scrape down the bottom and sides of the bowl. Add the ginger, lemon zest, vanilla and salt, and mix on low.
• Spread the frosting over the cooled cake in dramatic swoops and swirls, then sprinkle the remaining 1/2 cup crystalized ginger on top. Serve at room temperature.

APPLESAUCE CAKE WITH CREAM CHEESE AND HONEY FROSTING

Steps:

• Make the cake: Heat the oven to 350 degrees. Spray the bottom and sides of a 9-inch round cake pan with baking spray and line the bottom with a circle of parchment paper.
• In a large bowl, whisk together the flour, cinnamon, ginger, salt and baking soda. Add the eggs, sugar, buttermilk, applesauce and oil and whisk gently just until everything is combined. Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even.
• Bake the cake until it is just barely firm to the touch and a toothpick inserted in the center comes out clean, about 55 minutes. Set the cake aside on a wire rack to cool to room temperature.
• Use a dinner knife to loosen the edges of the cake from the pan sides and then invert it onto a work surface. Peel off and discard the parchment. Invert the cake one more time onto a serving platter.
• Make the frosting: In a large bowl, combine the cream cheese, sour cream, honey and salt and whisk together aggressively until the cream cheese is slightly aerated (you can also do this with a handheld electric mixer or in a stand mixer).
• Spread the frosting over the top of the cake and don't worry too much about making this perfect. A not-too-perfect cake is so much better than a perfect cake. Cut into wedges and serve. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days.

APPLESAUCE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350ºF. Grease two clean tuna cans and one 9x5 loaf pan. Line the sides and bottom of the tuna cans with parchment and grease again.
• In the bowl of a stand mixer fitted with the paddle attachment, cream brown sugar and butter. Add the maple syrup and mix until incorporated. Add the eggs and beat well.
• In a medium bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
• Alternately add the dry ingredients and the applesauce to the butter mixture, mixing just until incorporated.
• Pour the batter evenly into the prepared pans, filling the tuna cans about 3/4 full. Bake about 27 minutes or until a toothpick inserted in the center of a cake comes out clean. Allow the cakes to cool in the pans for 15 minutes before carefully inverting onto a wire rack to cool completely before frosting.
• Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on low about one minute, ensuring that it is soft and pliable. Stop the mixer and scrape down the bowl. Add the butter and beat on medium speed for one minute, until thoroughly combined.
• Turn the mixer on low and add the powdered sugar, followed by the vanilla extract. Beat until almost incorporated.
• Stop the mixer and scrape down the bowl and beater. Beat on medium speed until the frosting is velvety soft.
• To frost the cake, spread frosting on top of one of the small cakes, top with the other, and spread frosting all around the outside. Use any remaining frosting to top the loaf cake, or drizzle the loaf with vanilla glaze.

APPLESAUCE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• Grease and flour either an 8x 8 inch dish or a 2 quart rectangular baking dish.
• In a large bowl mix together flour,salt,baking powder,cinnamon, and nutmeg, set aside.
• Im a medium sized bowl,cream together margarine,or shortening and sugar beating well.
• Add applesauce and egg mixing thoroughly.
• Pour egg/applesauce mixture into dry ingredients, beat until just mixed.
• Pour into prepared pan,and bake for 25 minute or until tooth pick is inserted and comes out clean.
• Before frosting cake let cool to room temperature.
• To Prepare Frosting,.
• Combine all frosting into a medium sized bowl, and with electric mixer beat until smooth.
• Spread over top of cake and enjoy :).

ZUCCHINI CAKE WITH CREAM CHEESE APPLESAUCE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely.
• Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.

MY CREAM CHEESE AND APPLESAUCE FROSTING

Steps:

• With the electric mixer, cream the butter into the cream cheese.
• Add the applesauce.
• Gradually blend in the icing sugar until a nice creamy consistency is obtained.