Categories: Cakes - Frosting - Icing
Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp. kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 2 large eggs
- 1 cup unsweetened applesauce
- 1 tsp. pure vanilla extract
- Confectioners' sugar and ice cream , for serving
Directions
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Place a 15-inch piece of parchment paper in the bowl of a 5 to 6 quart slow cooker, letting the excess come up the sides. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
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Using an electric mixer, beat the butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the applesauce and vanilla (the mixture will look curdled). Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated.
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Transfer the batter to the prepared slow cooker and cook, covered, until set and a wooden pick inserted in the center comes out clean, 2 to 2 1/2 hours on high.
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Holding the parchment, transfer the cake to a rack and let cool for at least 15 minutes. Dust with the confectioners’ sugar and serve with ice cream, if desired.