Apple Spice Cake with Apple Cream Cheese Frosting
- 2 1/2 C. bleached all-purpose flour
- 1/4 C. cornstarch
- 4 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. cloves
- 1 1/4 C. White House Cinnamon Apple Sauce
- 1/4 C. milk
- 3 large eggs
- 2 sticks butter, softened until easily spreadable
- 1 1/2 C. granulated sugar
- Apple Cream Cheese Frosting:
- 1 1/2 C. White House Apple Butter
- 1 C. additional Apple Butter to be used in-between layers
- 2 8 oz. pkg. softened cream cheese
- 1 1/2 sticks butter, softened
- 3/4 C. confectioners' sugar
- 3/4 tsp. ground cinnamon
To make cake, adjust oven rack to middle position and heat oven to 350 degrees. Spray two 8-inch round cake pans with vegetable cooking spray. Line bottoms with parchment; spray again then dust with flour.
Mix flour, cornstarch, baking powder, salt, and spices in a large bowl. Mix applesauce, milk, and eggs in a small bowl. Beat softened butter into dry ingredients, first on low, then increase to medium, until mixture forms pebble-size pieces. Add apple sauce mixture in three stages, beating first on low, then increasing speed to medium until a thick, but smooth dough forms. Beat in sugar just until incorporated, about 30 seconds. Pour batter into prepared pans.
Bake until cake tester or toothpick inserted into cake's center comes out clean, about 40 minutes. Set pans on a wire rack; cool for 5 minutes. Run a knife around pan perimeter; invert cakes onto rack. Let cool completely.
To make frosting, melt 1 1/2 C. apple butter in medium saucepan over medium heat, stirring frequently, until reduced to 1 C. (about 10 minutes). Cool to room temperature. Beat cream cheese and butter until smooth. Beat in confectioner's sugar, cooled apple butter mixture and cinnamon until light and fluffy. Frosting will be soft.
To assemble: Split each layer by cutting around the perimeter with a serrated knife; saw across middle to complete the cut. Place one of the four layers on a cake plate; spread 1/2 C. apple butter to within 1/4-inch of edge. Top with another layer and spread with 1 C. frosting. Top frosting with third layer; spread with remaining 1/2 C. apple butter to within 1/4-inch of edge. Top with final layer and frost sides and top of cake. If desired, swirl frosting on top of cake.
Yield: 16 servings