For the cake
2 Cups – 250 Gr. All purpose flour
2 Teaspoons – 10 Gr. baking powder
1/2 Teaspoon – 3 Gr. Baking soda
1/2 Teaspoon – 3 Gr. Salt
1 Teaspoon – 5 Gr. Cinnamon
1/2 Teaspoon – 1 Gr. Ground Ginger
1/8 Teaspoon – 1 Gr. Ground cloves
113 Gr. unsalted butter at room temperature
1 Cup – 195 Gr. light brown sugar (if you do not have brown sugar, use regular sugar with a tablespoon of molasses)
1 Teaspoon vanilla extract
2 Large Eggs at room temperature
1 1/2 Cups – 365 Gr. unsweetened applesauce
140 Gr. Cream Cheese at room temperature
3 Tablespoons – 42 Gr. butter at room temperature
1/4 Teaspoon Vanilla extract
1 Teaspoon Ground cinamon
Preheat your oven to 180 Celsius – Butter a 20 or 22cm square cake pan. Butter and flour the pan to ensure the cake comes out easily. You may also use an oil spray.
Sift and whisk together the flour, baking powder, baking soda, salt & spices.
In a bowl of a stand mixer, stir in the butter and brown sugar and beat at high speed for about 3 minutes, until the mixture is light and fluffy. Beat in the eggs, one at a time until fully incorporated, the stir in the applesauce. The mixture may look a little curdly, but with the addition of the flour the cake will bake perfectly. At low speed, mix in the flour until just combined.
Spread the cake batter in your pan evenly and bake for 35-40 minutes.
Beat the cream cheese, butter and vanilla with an electric mixer at high speed until fluffy. Sift the confectionners sugar and cinnamon and beat at medium speed until incorporated. Spread the frosting over the top of the cooled cake.