October Spice Cake with Cardamom-Cinnamon Cream Cheese Frosting

Today is my birthday! And just like every birthday for the last six years, I made a dessert to share with my friends and family. I know it's odd and might even seem a little self-aggrandizing, but it's something I really look forward to doing every year.
The last three or four birthdays I've made cookies, but this year I thought I would make something a little different. This is actually the third time I've made this recipe in the last few weeks. As it bakes, it fills the entire house with the quintessential aroma of autumn. Wisps of cinnamon, clove, nutmeg, and cardamom gently fill the kitchen and then slowly pervade the rest of the house like creeping ivy. Even after the cake is long gone, the scent of it baking in the oven will linger for a day or two.

The roasted pecans give the cake a wonderful crunch and add just the right amount of texture to this dense little cake. And the cream cheese frosting? Well, cardamom is my favorite spice when it comes to baking and I just love the way the two work together. The unexpected floral notes of the cardamom warm up the tartness of the cream cheese and make the frosting something special. There's a bit of cinnamon in there too just to balance everything and to keep the cardamom from being too overwhelming.

As for turning 35? I’m not sad! So far my thirties have been pretty darn amazing. I wonder what this year has in store!




October Spice Cake
Yield: One recipe makes about 9 to 16 servings.

adapted from Gourmet

Cake

2 cups all-purpose unbleached flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 teaspoons pumpkin pie spice (I use Trader Joe's) or you can use 3/4 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon of cardamom, and 1/8 teaspoon ground cloves)

1 stick unsalted butter, at room temperature

1 cup packed dark brown sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

1 1/2 cups plain, unsweetened applesauce - I love Santa Cruz brand (shake/mix the container of applesauce prior to measuring) Tip: I found the Trader Joe's brand to be too bland and would not recommend using it this recipe.

1/2 cup chopped pecans (optional)

Cardamom-Cinnamon Cream Cheese Frosting

5 oz cream cheese, softened

3 tablespoons unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 cup confectioners sugar

1/2 teaspoon cinnamon

3/5 teaspoon ground cardamom

Cake

Preheat oven to 350F with rack in middle. Butter a 9-inch square cake pan and set aside. While the oven is preheating, spread an even layer of chopped pecans into an oven proof pan (I use a stainless steel frying pan) and place into the oven. When the oven reaches 350F, set a timer for 3 minutes. Remove the pan and allow the nuts to cool while you prepare the cake. Don't turn off the oven.

Whisk together flour, baking powder, baking soda, salt, and spices. Set aside.

Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce (it will curdle, but don't worry). At low speed, mix in flour mixture until just combined, then stir in the pecans (if using).

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Re-invert cake onto a rack to cool completely.

Cardamom-Cinnamon Cream Cheese Frosting

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.

Spread frosting over top of cooled cake.