Ingredients
2¼cupsall-purpose flourscoop and level to measure
1tspbaking powder
1tspbaking soda
½tspsalt
2½tspground cinnamon
1tspground nutmeg
1tspground ginger
½tspallspice
¼tspground cloves
1¾cupslight-brown sugar
¾cupvegetable oil
¾cupapplesauceunsweetened
4eggslarge
2tspvanilla extract
1cupbuttermilk
1cuppecanschopped (optional)
12ozcream cheesenearly at room temperature
½cupunsalted butternearly at room temperature
3½cupspowdered sugar
½tspvanilla extract
Preparation
Preheat oven to 350 degrees F. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.
Wrap cake strips around pan if you have them. Set pans aside.
In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.
Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined .
Mix in eggs and vanilla.
Add in ½ of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining ½ of the flour mixture and mix until well combined.
Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 to 32 minutes.
Allow to cool in pans about 5 to 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.
Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
Mix in powdered sugar and vanilla and mix until well blended.
