Shelly's Recipe

SPICE CAKE

Category: Cakes

Cake
2 cups unbleached flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 tsp pumpkin pie spice or use 3/4 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp of cardamom, and 1/8 tsp ground cloves
1/2 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
1 tsp vanilla extract
2 large eggs, at room temperature
1 1/2 cups plain, unsweetened
1/2 cup chopped pecans (optional)

Cardamom-Cinnamon Cream Cheese Frosting
5 oz cream cheese, softened
3 tbsp unsalted butter, at room temperature
1 tsp vanilla extract
1 cup confectioners sugar
1/2 tsp cinnamon
3/5 tsp ground cardamom

Cake: Preheat oven to 350 with rack in middle. Butter a 9-inch square cake pan and set aside. While the oven is preheating, spread an even layer of chopped pecans into an oven proof pan (I use a stainless steel frying pan) and place into the oven. When the oven reaches 350, set a timer for 3 minutes. Remove the pan and allow the nuts to cool while you prepare the cake. Don't turn off the oven.

Whisk together flour, baking powder, baking soda, salt, and spices. Set aside.

Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce (it will curdle, but don't worry). At low speed, mix in flour mixture until just combined, then stir in the pecans (if using).

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Re-invert cake onto a rack to cool completely.

Cardamom-Cinnamon Cream Cheese Frosting: Beat cream cheese, butter, and vanilla until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.