This moist, fluffy cake checks all the autumn boxes — apple, cinnamon, brown sugar, and nutmeg — topped off with homemade cream cheese frosting. A lovely fall treat with morning coffee or afternoon tea. ☕️🍂  

Ingredients

Cake

• 2⅓ cups gluten free pastry flour
• 1 teaspoon baking soda
• 1½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• Pinch of cardamom
• ½ teaspoon fine sea salt
• 4 tablespoons unsalted butter, melted and cooled
• ¼ cup extra virgin olive oil
• 1 cup unsweetened applesauce
• 3 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar, packed

Frosting

• 8 ounces cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 cup powdered sugar

Instructions

Cake

• Preheat oven to 350°F. Butter and flour an 8-inch cake pan.
• In a medium bowl, sift together the flour, baking soda, spices, and salt.
• In a separate medium bowl, using a fork, whisk together the butter, oil, and applesauce until thoroughly combined.
• In a large bowl beat the eggs, granulated sugar, and brown sugar on high speed for 3 minutes until light and thick.
• Using a spatula, fold one-third of the flour mixture into the egg mixture until almost absorbed completely, then fold in half the applesauce mixture. Fold in another one-third of the flour mixture, then the rest of the applesauce mixture and finish with the flour mixture. Folding until the flour is no longer visible.
• Pour the batter into prepared pan and bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean.
• Let the cake cool in the pan for 10 minutes then turn out onto a rack and let cool completely.

Frosting

• Add the cream cheese to a large bowl. Beat on medium speed for 2 minutes. Add the butter and beat for 1 to 2 minutes until smooth and creamy, scraping the sides of the bowl as needed. Sift the sugar and add it to the bowl. Beat for 1 minute more.
• Spread ¾ to 1 cup of the frosting on top of the cake. Spread the remaining frosting on the sides of the cake and serve.
• The cake can be stored in the refrigerator for up to three days and served chilled.