Apple Spice Cake

This recipe is Sally’s Baking Addiction’s Super Moist Spice Cake.

Makes 1 8”x8” cake

Cake:

• 1 and 1/4 cup flour (spoon & leveled)

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• Pinch salt

• 3/4 tsp. ground cinnamon

• 1/2 tsp. ground ginger

• 1/4 tsp. ground nutmeg

• 1/4 tsp. ground cloves

• 1/2 cup canola

• 3/4 cup + 2 tbsp. packed brown sugar

• 1/2 cup unsweetened applesauce

• 2 large eggs

• 1 tsp. vanilla extract

• 1/2 tbsp molasses

• 1/2 cup grated apple

Frosting:

• 4 oz. full-fat (half of a block) cream cheese, room temperature

• 1/4 cup unsalted butter, room temperature

• 1 1/2 cups confectioners’ sugar, plus an extra if needed

• 1/2 tsp. pure vanilla extract

• 1/8 tsp. salt

1. Preheat the oven to 350°F and grease a 8” x 8” baking pan. I like to also line mine with parchment paper for easy removal.

2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.

3. Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated apple until combined.

4. Spread batter into the prepared pan. Bake for 35-40 minutes or until 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.

5. 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.

6. 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 the 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 a little extra confectioners sugar. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.

7. Cover leftover cake tightly and store in the refrigerator for 5 days.