2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce
1/2 cup walnuts (optional), toasted, cooled, and chopped
For frosting:
5 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup confectioners sugar
1 teaspoon) teaspoon cinnamon
Preheat
oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake
pan.
Make
cake: Whisk together flour, baking powder, baking soda, salt, and
spices. Beat butter, brown sugar, and vanilla with an electric mixer at
high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a
time, beating well after each addition, then beat in applesauce. At low
speed, mix in flour mixture until just combined, then stir in walnuts
(if using). The batter will look a little curdly and uneven but don’t
worry, it will all bake up perfectly in the end.Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.
Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed 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.
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