Desserts: Ginger Applesauce Cake 6x6
By Lishka DeVoss

This cake is perfect for 4 to 6 cupcake-size servings and keeps well.

YIELD 1 small cake

INGREDIENTS

1/4 cup finely chopped crystallized ginger

PREP (whisked together):
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder

BOWL (whisked in this order):
1/2 cup and 2 tbsp (135 grams) light brown sugar
1 large egg
1 cup (240 milliliters) unsweetened applesauce
1/4 cup and 2 tbsp neutral oil like canola or grapeseed
1 tbsp fresh ginger, peeled and finely grated
1/2 tbsp ground ginger
1/2 tsp finely grated orange zest (optional)
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/8 tsp ground allspice
1/2 tsp vanilla extract
3/8 tsp kosher salt

OPTIONAL FROSTING (slowly whip together in this order):
3 ounces cream cheese, softened
2 tbsp unsalted butter, softened
1/2 cup confectioners' sugar, sifted
1/4 tbsp fresh ginger, peeled and finely grated
1/4 tsp lemon zest
1/4 tsp vanilla extract
Pinch of kosher salt

TOPPING:
1 tbsp finely chopped crystallized ginger (optional)

PREPARATION

1. Heat oven to 350ºF. Butter and flour a 6-by-6-inch metal baking pan.

2. Add PREP to BOWL and stir until just combined; then fold in the crystallized ginger.

3. Pour batter into prepared pan and firmly tap pan on a countertop to release air bubbles. Bake 30 minutes, then cover loosely with foil and bake an additional 15 minutes — until a tester knife inserted into the center comes out clean. Leave cake in pan to cool on a counter rack.

4. If using, spread frosting over cooled cake and then sprinkle TOPPING.

NOTE For split convection oven, use upper oven at BAKE 350ºF for 20 minutes, then cover loosely with foil and bake an additional 10 minutes.

Updated 2025-03-19

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