Subj : Tailgating Grub - 54
To   : All
From : Dave Drum
Date : Sun Oct 06 2024 13:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Sheet Cake w/Cinnamon Cream Cheese Frosting
 Categories: Cakes, Desserts, Fruits, Cheese
      Yield: 12 servings
 
MMMMM----------------------------CAKE---------------------------------
           Unsalted butter; to grease
           - the pan
      2 c  (255 g) A-P flour; more for
           - preparing the pan
    3/4 c  (165 g) light brown sugar
      2 lg Eggs
      2 c  (480 mL) unsweetened
           - applesauce
    3/4 c  (180 mL) neutral oil
      2 ts Ground cinnamon
      1 ts Ground cardamom
      1 ts Ground ginger
    1/4 ts Ground cloves
    3/4 ts Kosher salt
      1 ts Baking powder
      1 ts Baking soda

MMMMM--------------------------FROSTING-------------------------------
      8 oz (230 g) cream cheese; room
           - temp
    1/4 c  (65 g) unsalted butter; room
           - temp
      1 tb Ground cinnamon
      1 c  (100 g) confectioners'
           - sugar
 
  PREPARE THE CAKE: Set oven @ 350oF/175oC and set a
  rack in the center. Butter and flour a 9" X 13" glass
  or light colored metal baking pan.
  
  In a large bowl, whisk together the light brown sugar
  and eggs until pale and foamy. Add the applesauce, oil,
  spices and salt. Whisk to combine.
  
  Add the 2 cups flour, baking powder and baking soda, and
  whisk until well combined.
  
  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 3 days.
  
  By: Yossy Arefi
  
  Yield: 12 servings (one 9" X 13" cake)
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The source of a true smile is an awakened mind." -- Thich Nhat Hanh
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