Cooking with Corbs - Spiced Applesauce Cake

It's week four with Cooking with Corbs and we can't wait to try this recipe out! Becky said this cake was gone within 48 hours of baking it. Tips - keep some items to decorate your cake with Corb prior to serving! Like cookies, pretzels, smarties. And remember to post a picture of you baking with your family, and to share on Facebook or instagram and use hashtags #ferniefix #cookingwithcorbs #itsgivertime for your chance to win an amazing t-shirts from Giv'er Shirt Works and a six pack of cupcakes from Sweet Cakes! Enjoy this week's episode,

Spiced Applesauce Cake with Cream Cheese Frosting

For Cake

2 cups 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

1/2 cup (113 grams) butter, softened

1 cup brown sugar

1 teaspoon vanilla

2 large eggs

1 1/2 cups unsweetened applesauce
 

For Frosting

5 ounces (142 grams) cream cheese, softened

3 Tablespoons (42 grams) butter, softened

1/4 teaspoon vanilla

1 cup confectioners (icing) sugar

1/2 teaspoon cinnamon

Preheat oven to 350 F with rack in middle. Butter and flour 8 or 9 inch square cake pan. Whisk together all dry ingredients. Beat butter, brown sugar and vanilla with electric mixer at high speed until pale and fluffy, 2-3 minutes. Add eggs, one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined. Spread batter evenly in pan and bake until golden brown and a wooden toothpick inserted into the centre comes out clean, about 35-45 minutes. Cool in pan 15 minutes. Run a knife around the edge of cake to loosen then invert onto plate. Reinvert cake onto rack to cool completely. Alternately cool in pan completely which is what we did. 

Beat cream cheese, butter and vanilla with an electric mixer at high speed until fluffy. Add confectioners sugar and cinnamon then beat at medium speed until smooth. Spread frosting over cooled cake. Decorate!

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