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

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