Applesauce Cake (Sour Cream)

his moist and delicious Applesauce Cake is so easy to throw together and is the perfect fall dessert or snack.

2½ cups all-purpose flour, unbleached
2 tsp. baking powder
1 tsp. baking soda
1½ tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. ground cloves
½ tsp. ground cardamom
¾ tsp. sea salt
8 Tbsp. unsalted butter, melted
1 cup Erythritol Gold
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
3 eggs
⅓ cup full-fat sour cream
1 tsp. pure vanilla extract
2 cups unsweetened applesauce
1 large apple, peeled and diced

Sour Cream Frosting (optional):
¾ Monk Fruit Sweetener with Erythritol (Powdered) (90 g)
2 Tbsp. sour cream
½ tsp. pure vanilla extract
cinnamon stick or ground cinnamon, for garnish

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large mixing bowl combine flour, baking powder, baking soda, cinnamon. ginger, nutmeg, cloves, cardamom and salt.

In a separate bowl combine melted butter and brown and white sugar. Whisk to combine. Then add eggs and sour cream and whisk until well incorporated. Add in vanilla extract and applesauce, mix to combine.

Add half of the dry mixture into the wet mixture and stir to combine. Then add the remaining dry mixture and stir until there are no white streaks of flour yet, being careful not to over mix. Then fold in the diced apple.

Line a sheet cake pan with parchment paper and prepare with butter and flour (or your preferred non stick baking spray).

Pour the batter into the pan and then bake for 35-40 minutes until a toothpick inserted in the middle comes out clean.

Remove the cake from the oven and allow to cool in the pan for about 10 minutes, at which point you can carefully place a wire rack on top of the cake then carefully flip it over to remove from the pan.

You can eat the cake warm or allow it to cool and add frosting or glaze, as desired.

Make the Sour Cream Frosting:
In a small bowl, use a spoon to stir together the powdered sugar, sour cream and vanilla extract; it will seem dry and thick at first, but keep stirring until it comes together as a smooth icing (if it still seems very dry, add ½ tsp. of milk; if it is too thin, add a bit more powdered sugar).

Pour the frosting over the cake and smooth it over the top with a spatula. If desired, top with a few grates of a cinnamon stick or a pinch or two of ground cinnamon. Allow the frosting to set for about 30 minutes before slicing.