Apple Sheet Cake with Cinnamon Cream Cheese Frosting

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

This lightly spiced apple cake comes together in no time at all, and a few swoops of fluffy cinnamon cream cheese frosting dress it up for dessert. As written, this recipe yields a modest amount of frosting, so frosting lovers may want to double the recipe. Make sure to use fresh cinnamon for this recipe (and all of your fall baking) to get the best results.

As written, this recipe yields a modest amount of frosting, so frosting lovers may want to double the recipe

subheading: FOR THE CAKE:

Unsalted butter, for greasing the pan

2 cups/255 grams all-purpose flour, plus more for preparing the pan

¾ cup/165 grams light brown sugar

2 large eggs

2 cups/480 milliliters unsweetened applesauce

¾ cup/180 milliliters neutral oil, such as canola or grapeseed

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1 teaspoon ground ginger

¼ teaspoon ground cloves

¾ teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

subheading: FOR THE FROSTING:

8 ounces/230 grams cream cheese, at room temperature

¼ cup/65 grams unsalted butter (½ stick), at room temperature

1 tablespoon ground cinnamon

1 cup/100 grams confectioners’ sugar

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer