FOR THE CAKE:
- 2 cups all-purpose flour, plus more for preparing the pan
- ¾ cup light brown sugar
- 2 large eggs
- 2 tbsp. Fresh Harvest Red Apple balsamic
- 2 cups unsweetened applesauce
- ¾ cup Fresh Harvest extra virgin olive oil (mild/fruity)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
FOR THE FROSTING:
- 8 ounces cream cheese, at room temperature
- ¼ cup unsalted butter (1/2 stick), at room temperature
- 1 tablespoon ground cinnamon
- 1 cup confectioners’ powdered sugar
Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Use some extra olive oil to grease and flour a 9-by-13-inch glass or light-colored metal baking pan.
In a large bowl, whisk together brown sugar and eggs until pale and foamy. Add the applesauce, Red Apple balsamic, oil, spices and salt. Whisk to combine. In a small bowl, whisk flour, baking powder and baking soda together and then add dry mixture into the large bowl and mix until well combined. (All of this can be done in a stand mixer as well).
Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle 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 speed up to medium-high and whip until smooth and fluffy. Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to a week.
Spread the frosting over cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to a week.