Welcome the new season of autumn in with this delicious apple treat! 🍂
- 2 cups - all-purpose flour
- 1 tablespoon - ground cinnamon
- 1 tablespoon - ground ginger
- 1 1/2 teaspoon - kosher salt
- 2 teaspoons - baking soda
- 2 - eggs, beaten
- 1/2 cup - sugar
- 1/2 cup - buttermilk or plain yogurt
- 1 1/2 cups - unsweetened applesauce
- 1/3 cup - canola or other neutral oil
- 6 ounces - cream cheese, at room temperature
- 2 tablespoons - sour cream
- 1/4 cup - honey
- pinch - kosher salt
8 to 10
8 to 10
- For the Batter Preheat oven to 350°F.
- Spray the bottom and sides of a 9-in 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.
- For 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.