1cup(225 g or 8 oz) block-style cream cheese, room temperature
¼cup(57 g) unsalted butter, room temperature
2cups(240 g) confectioners’ sugar, sifted
½teaspoonpure vanilla extract
Pinchof salt
Instructions
Preheat oven to 350℉. Line a 13x9 baking pan with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
In a separate large bowl, whisk together the eggs, sugar, brown sugar, vegetable oil, applesauce, buttermilk and vanilla extract until well combined.
Add dry ingredients to wet ingredients and mix just until combined (avoid over-mixing).
Transfer batter to prepared baking pan. Bake at 350 F for 30 to 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely.
To make the frosting, beat cream cheese and butter until smooth and creamy. Add confectioners’ sugar and mix until combined. Mix in the vanilla and pinch of salt.
Spread frosting over cooled cake. Garnish with a sprinkle of cinnamon or chopped nuts if desired. Slice cake 3 rows vertically and 5 rows horizontally, and serve.
Notes
Buttermilk substitute: Add 2 1/4 teaspoons white distilled vinegar to a liquid measuring cup. Add milk until cup is filled to the 3/4 mark. Stir and let mixture sit 10 minutes before using in the recipe.Frosting: Use block-style cream cheese for the frosting. It's thicker and creamier, which means the frosting is less likely to melt. If it does get too thin, simply place the bowl of frosting in the refrigerator for 15 to 20 minutes, give it a stir and then frost the cake.Add-ins: Chopped nuts, raisins or apple chunks work well in this recipe. Stir in about 1 cup after combining the wet and dry ingredients.Store loosely covered in the refrigerator for up to 3 or 4 days.Freeze for up to 3 months. Wrap the whole cake (or slices) in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer and, when ready to eat, defrost in the refrigerator before bringing to room temperature.