Categories: Cakes - Frosting - Icing
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 eggs
- 2 cups sugar
- 1 cup canola oil
- 2 tsp. vanilla extract
- 1 cup sour cream
- 1 1/2 cups grated peeled apples, such as Golden Delicious, Cortland and/or Braeburn (2 to 3 apples
- 1/4 cup chopped crystalized ginger
- Frosting:
- 6 oz. cream cheese, softened
- 6 Tbsp. unsalted butter, softened
- 1 tsp. vanilla extract
- 2 1/2 to 3 cups powdered sugar
- 1/4 cup chopped crystalized ginger
Directions
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Heat oven to 350 degrees. Spray 13 × 9 inch baking pan with cooking spray. Whisk flour, baking powder, ground ginger, cinnamon, baking soda and salt in medium bowl.
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Beat eggs and sugar in large bowl at medium speed 2 minutes or until thick, light and fluffy. At low speed, beat in oil and 2 tsp. vanilla until blended. Beat in sour cream until blended. Stir in grated apples and 1/4 cup crystallized ginger; pour into pan.
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Bake 45 minutes or until golden brown, toothpick inserted in center comes out clean, or with just a few crumbs attached and cake pulls away slightly from sides of pan. Cool completely in pan on wire rack.
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Meanwhile, beat cream cheese and butter in large bowl at medium speed until blended and smooth. Beat in 1 tsp. vanilla. At low speed. beat in 2 1/2 cup of the powdered sugar, adding additional powdered sugar as needed for spreadable consistency. Frost top of cake, sprinkle with 1/4 cup crystallized ginger. (Cake can be made 2 days ahead. Cover and refrigerate. Serve at room temperature. Store in refrigerator.