This is my new favorite cake.
I could eat it for breakfast, lunch and dinner.
To be honest…I did.
I then quickly sent it away with Mikey so I would stop eating it.
It isn’t too sweet and it’s super dense from the applesauce.
It could easily be served as a breakfast cake with a giant cup of coffee.
Recipes like this make me think about the “olden days” and Little House On The Prairie.
Growing up in the north country of Wisconsin, I used to pretend I was Laura Ingalls Wilder.
I would dress up in my Moms old scarves and skirts and collect “wheat” in the field behind our house. While collecting wheat, a storm or deadly sickness always occurred and I was forced to make the “long trek” home…
Growing up, I had to have a pretty wild imagination since there were no other kids for miles and my brother always ended up breaking my Barbies or turned into some villain who murdered everyone. Suffice it to say we didn’t play together often…
Unless he was paying me straight cash to play video games with him. (I would only play as long as he followed my rules: You can’t hit me until I have a weapon and only I am allowed to have the golden gun.)
The reason this cake reminds me of “the olden days” is because it is such a basic recipe.
I think of the simple ingredients and the fact that this cake stays moist and delicious for such a long time.
This cake should be refrigerated because of the cream cheese frosting, but keeps so well for at least 4 days.
As most delicious recipes start: cream together the butter, sugar and vanilla.
While this cake is baking make the frosting.
And enjoy the heavenly aroma of cinnamon and apple that fills your house!
Save a little extra frosting for Graham Crackers…
It doesn’t need to be fancy.
It just needs to go on thick.
Part of the reason I love to bake so much is because of the history and the memories that come from food.
I have inherited my love for baking and passion for food from my Mom.
I was so lucky to grow up on an island with a little farm, surrounded by the woods and water.
My parents always encouraged us to be creative and try new things, even if they ended in failure.
I wasn’t going to start this blog because I was afraid people would think it was weird, and because I didn’t know what direction I would go with it.
I am blessed to be surrounded by people who encourage me to try new things.
Without them I would keep all these recipes to myself!
Recipe: Applesauce Cake
2 Cups All-Purpose 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 Unsalted Butter, Softened
1 Cup Light Brown Sugar, Packed
1 Teaspoon Vanilla Extract
2 Large Eggs
1 1/2 Cups Unsweetened Applesauce
5 Ounces Cream Cheese, Softened
3 Tablespoons Unsalted Butter, Softened
1/4 Teaspoon Vanilla Extract
1 Cup Confectioners Sugar
1/2 – 1 Teaspoon Cinnamon
Preheat oven to 350 degrees.
Grease and flour a 8 or 9 inch square cake pan.
Beat butter, brown sugar and vanilla in an electric mixer, on high, until mixture is fluffy and lightened in color. Add in eggs, one at a time, combining well after each addition. Once eggs are combined, add in applesauce. The mixture will look a bit chunky or curdled, but this is fine!
In a separate bowl, stir together flour, baking powder, baking soda, salt and spices. Slowly add dry ingredients to batter until just combined.
Transfer batter to prepared pan and put into preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool cake completely before frosting.
For the frosting, beat cream cheese, butter and vanilla with an electric mixter until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixer, slowly mixing until well combined.
Spread frosting over cooled cake and serve!
This cake keeps very well and is a very dense and flavorful cake! It will remain moist for up to 3 days in a refrigerator.
Refrigerate cake since it has cream cheese frosting.
This recipe is adapted from the amazing blog, Smitten Kitchen