Spicy Ginger Applesauce Cake With Cream Cheese Frosting

By Yossy Arefi

Spicy Ginger Applesauce Cake With Cream Cheese Frosting
Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.
Total Time
1 hour, plus cooling
Rating
5(640)
Comments
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This simple sheet cake is packed with three kinds of spicy ginger: fresh, ground and crystallized. The cake is delicious on its own, but cream cheese frosting and a sprinkle of crystallized ginger push it closer to dessert. The cake can be made a day in advance, covered and refrigerated and brought to room temperature before serving. The crystallized ginger should be sprinkled on just before serving as it will weep in the fridge.

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Ingredients

Yield: 12 servings

    For the Cake

    • 1¼cups/275 grams light brown sugar
    • 2large eggs
    • 2cups/480 milliliters unsweetened applesauce
    • ¾cup/180 grams neutral oil like canola or grapeseed
    • 2tablespoons fresh ginger, peeled and finely grated
    • 1tablespoon ground ginger
    • 1teaspoon finely grated orange zest
    • 1teaspoon ground cinnamon
    • 1teaspoon ground cardamom
    • ¼teaspoon ground allspice
    • 1teaspoon vanilla extract
    • ¾teaspoon kosher salt
    • 2cups/255 grams all-purpose flour
    • 1teaspoon baking soda
    • 1teaspoon baking powder
    • ½cup/85 grams finely chopped crystallized ginger

    For the Frosting

    • 12ounces/350 grams cream cheese, softened
    • ½cup/115 grams unsalted butter, softened
    • 2¼cups/226 grams confectioners' sugar, sifted
    • 1tablespoon fresh ginger, peeled and finely grated
    • 1teaspoon lemon zest
    • 1teaspoon vanilla extract
    • Pinch of kosher salt
    • ½cup/85 grams finely chopped crystallized ginger
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

619 calories; 34 grams fat; 12 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 77 grams carbohydrates; 2 grams dietary fiber; 57 grams sugars; 5 grams protein; 387 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Butter and flour a 9-by-13-inch glass or light-colored metal baking pan.

  2. Step 2

    In a large bowl, whisk sugar and eggs until light, about 1 minute. Add applesauce, oil, fresh and ground ginger, orange zest, cinnamon, cardamom, allspice, vanilla extract and salt. Whisk to combine.

  3. Step 3

    Add the flour, baking soda and baking powder, and whisk until just combined. Fold in ½ cup chopped candied ginger.

  4. Step 4

    Pour the batter into the prepared pan, smooth the top and firmly tap the pan on a countertop to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 35 minutes. Cool the cake in the pan on a rack.

  5. Step 5

    When the cake is cool, make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners’ sugar. Mix until the sugar is moistened, then turn the mixer speed up to medium-high and whip until smooth. Scrape down the bottom and sides of the bowl. Add the ginger, lemon zest, vanilla and salt, and mix on low.

  6. Step 6

    Spread the frosting over the cooled cake in dramatic swoops and swirls, then sprinkle the remaining ½ cup crystalized ginger on top. Serve at room temperature.

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Ratings

5 out of 5
640 user ratings
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Comments

E

Very good and quick to come together cake. Following another's suggestion, I made only a half-batch of frosting. I've been storing the cake, un-frosted, at room temperature, frosting in the fridge, and it still tastes perfect after about 5 days-- just frost individual pieces as needed.

Peter

This cake is great, but rich. A little goes a long way. The ration of frosting to cake is too high - I would make 2/3 recipe of frosting.

Jane

Amazing! Moist, exploding with ginger & spices. 1/2 recipe of frosting was just right. This is a keeper. I used mostly whole wheat pastry flour (a little less than 2 cups) and added just a touch of fresh orange juice to counter the bitterness of whole wheat! My bookclub group raved!

Jen

This was amazing. Definitely a keeper and on repeat at this house.

June

Terrific. No real modifications for the cake part, just used what I had on hand--which was everything but allspice and the full two cups of applesauce. As I had only 1 3/4 cups, I peeled and grated an apple to make up the difference. Didn't have time to make the frosting, but will make less, based on the comments below--and my own experience.

L

This was a delicious cake. I made 2/3 of the frosting and used homemade pear-applesauce. Used a scant cup of brown sugar since the crystalized ginger already has a lot of sugar - the cake was plenty sweet especially with the frosting. Friends raved about it and clamored to take home leftovers. Bake this cake!

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