This is not the recipe you are supposed to be seeing right now. You are supposed to be seeing a delicious sesame-ginger salmon recipe, however while I was cooking it under the broiler, it burst into flames, and 5 firemen had to remove it from the oven while I hyperventilated. Yup, that happened. I shouldn't be allowed to have a cooking blog. I should also invest in a fire extinguisher.
It smelled really good until it caught on fire, so I will definitely be tackling the recipe again sometime soon. I will not be cooking it under the broiler though...when you guys see the recipe, it will have instructions for baking it.
I planned to save this recipe until the official first day of fall, however due to The Great Salmon Fire of 2012, you're getting it now!
I'm so excited about this recipe. It is incredibly simple to throw together, full of fall spices, and super moist. I've had it on my to-make list for almost 3 years, and someone should give me a good slap for taking this long to try it.
Please don't make the same mistake that I did, and wait years to make this. Put it on your fall baking list! Fall is almost here you guys! 26 more days! Woohooooo! So many exclamation points!!!
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce
For the frosting:
5 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup confectioners sugar
1/2 teaspoon cinnamon
Finely chopped walnuts, for garnish
Preheat oven to 350 degrees, and set oven rack in the middle.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. In a large bowl, cream the butter, brown sugar, and vanilla extract with an electric mixer until light and fluffy, 2-3 minutes. Add eggs one at a time, beating well after each addition. Beat in the applesauce. Lastly, beat in the dry ingredients on low speed until just combined. Scrape sides and bottom of bowl to ensure all ingredients are incorporated.
Grease an 8 or 9 inch square metal cake pan with butter. Evenly pour batter into the prepared pan. Bake in preheated oven for 40-45 minutes, until golden brown, and a wooden pick inserted into the center comes out clean. Cool cake in the pan for 15 minutes. Run a knife around the edge to loosen, and invert onto a cooling rack to cool completely.
To make the frosting, beat together cream cheese, butter, and vanilla extract until light and fluffy. Sift the confectioners sugar and cinnamon over the cream cheese mixture, and beat to thoroughly combine. Frost cooled cake, sprinkle with walnuts, and enjoy!
This cake is best the same day you make it. If you don't want to eat a whole cake yourself in one day, cover it tightly with plastic wrap and refrigerate. Let it sit on the counter for an hour before serving to take the chill off.
Printer-friendly
Adapted from Gourmet
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