MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apple Sheet Cake With Cinnamon Cream Cheese Frosting
 Categories: Cakes, Desserts, Fruits, Cheese
      Yield: 12 Servings

MMMMM----------------------------CAKE---------------------------------
           Unsalted butter; to grease
           - the pan
      2 c  A-P flour (255 g); more for
           - preparing the pan
    3/4 c  Light brown sugar (165 g)
      2 lg Eggs
      2 c  Unsweetened applesauce
           - (480 ml)
    3/4 c  Neutral oil (180 ml)
      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 Cream cheese (230 g);
           - room temperature
    1/4 c  Unsalted butter (65 g);
           - room temperature
      1 tb Ground cinnamon
      1 c  Confectioners' sugar (100 g)

  Prepare The Cake:

  Set oven @ 350°F/175°C and set a rack in the center. Butter and
  flour a 9x13" 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.

  Recipe by Yossy Arefi

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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