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

1. 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.

2. 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.

3. 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.

4. 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.

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