Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 cup unsweetened applesauce
  • 0.5 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 0.5 tsp ground cinnamon
  • 1 tbsp milk

Instructions:

  1. Prep and Prime. Preheat your oven to 350°F (175°C). Grease an 8 inch pan and line the bottom with parchment paper. Note: Doing this first ensures the oven is fully stabilized before the cake goes in.
  2. Emulsify the Wets. In a large bowl, whisk together the oil, unsweetened applesauce, egg, and vanilla extract until the mixture is smooth. Listen for the whisking to sound consistent, meaning no large pockets of oil are floating on top.
  3. Sift the Drys. Sift the flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt directly into the wet ingredients. This prevents clumps and introduces air.
  4. Fold the Batter. Gently fold the batter with a spatula until no streaks of flour remain. Stop as soon as the flour disappears to avoid overworking the gluten, which can make the cake tough.
  5. Transfer to Pan. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. The Bake. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean and the edges are starting to pull away slightly from the pan.
  7. The Cool Down. Let the cake cool completely on a wire rack. Note: If you glaze it while it's warm, the cream cheese will melt and slide off.
  8. Mix the Glaze. In a small bowl, mix softened cream cheese, softened butter, powdered sugar, cinnamon, and milk until smooth. It should look like a thick, spreadable frosting without any lumps.
  9. The Finish. Spread the glaze over the cooled cake in a thick, velvety layer.