Ingredients
Units
For the cake:
- 2 cups [240 g] all-purpose flour
- 1 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 1 ½ tsp kosher salt
- 2 tsp baking soda
- 2 eggs, beaten
- ½ cup [100 g] sugar
- ½ cup [120 ml] buttermilk or [120 g] plain yogurt
- 1 ½ cups [400 g] unsweetened applesauce
- ⅓ cup [80 ml] canola or other neutral oil
For the frosting:
- 6 oz [170 g] cream cheese, at room temperature
- 2 Tbsp sour cream
- ¼ cup [85 g] honey
- pinch of salt
Instructions
- 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.
Notes
Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holidays