The cream cheese frosting elevates this simple spiced cake to the next level. The original recipe calls for a 9 inch round cake pan but we baked it in two smaller cake pans to create two layers, perfect for any occasion!
Our freshly milled Flourist Sifted Spelt Flour is available online. Spelt lends a nutty aroma and flavour and soft, airy feel to breads and other baked goods.
Applesauce Spelt Cake with Cream Cheese and Honey Frosting
~adapted from Now and Again
2 cups (276g) Flourist Sifted Spelt Flour
1 tbsp cinnamon
1 tbsp ground ginger
1 1/2 tsp salt
2 tsp baking soda
2 eggs, lightly beaten
1/2 cup (108g) sugar
1/2 cup buttermilk
1 1/2 cup (375g) unsweetened applesauce
1/3 cup neutral oil
6 oz cream cheese, room temperature
2 tbsp sour cream or yogurt
1/4 cup (80g) honey
Pinch of salt
Preheat the oven to 350°F. Butter a 9 inch round cake pan and line the bottom with parchment paper (in the photo we used two 5 inch cake pans to make two cake layers).
In a large bowl, whisk together the dry ingredients (flour through to baking soda). Add eggs, sugar, buttermilk, applesauce, and oil and mix together until just combined. Pour batter into the prepared pan and smooth the top with an offset spatula.
Bake the cake for 40 to 50 minutes, until a toothpick inserted into the middle of the cake comes out clean.
To make the frosting, place the cream cheese in a food processor and process until smooth. Add the sour cream, honey, and salt and continue mixing until combined. Frost the cake once it has cooled.