- 1
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1 large egg, room temperature
- 1 cup applesauce (or pear sauce, or apple butter) I used a 15 oz can of pears, drained and pureed
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1/2 tsp freshly grated nutmeg
- 8 oz cream cheese, at room temperature
- 1 tsp vanilla extract
- 2 1/2 - 3 cups confectioner's sugar
Preparation
Step 1
I got a sudden craving for Starbucks Gingerbread the other day, but I was way too busy to stand on one of their famous lines, and anyway, it’s been pouring buckets here in California,
I just blow-dried my hair… so there was no way I was going out in that. I wish they’d get that whole drone thing figured out soon, it would really help. But you probably already figured out that this story has a happy ending My copycat version is divine. It’s everything you dream of in a gingerbread, plus a heaping layer of cream cheese frosting. I say copycat, but in truth, it’s much much better than anything you could buy. The spicing is fresh and rich, the cake itself is extra moist, and the top heavy load of frosting makes it decadent and a little quirky. Definitely
You will love this, I have no doubt. Make it with confidence for company. It’s that good. One warning — I don’t think this would be ideal to wrap and give as a gift because all that cream cheese frosting stays relatively soft. I think it would get messed up, just saying. But that’s just all the more reason to treat yourself.
Cream the butter and the sugar until fluffy. Beat in the vanilla and the egg.
Blend in the applesauce.
Sift together the flour, baking soda, salt, and spices and then add it to the bowl slowly. When everything is incorporated, turn the batter into your pan and smooth it out.
To make the frosting, beat the cream cheese with the vanilla and then add 2 1/2 cups of the sugar and beat until smooth and creamy. Add a little more sugar if it's not as thick as you like.
This recipe makes ALOT of frosting...you could probably get away with halving it if you don't care for such a decadently thick layer.
My recipe is adapted from
OMG just looking at that photo makes me want to make another loaf!
Printing now! I made gingerbread cupcakes for my next post – if I can ever get it written – haha. Love this recipe – and will probably make it for Christmas. Thanks Sue!
I think you’ll like it, Tricia, I’m going to make it for my girls when they get here. I look forward to your cupcakes!
Really! And to think I’ve been moaning about how dry it’s been…it never rains, but it pours ;)
I know you’ll love this Elizabeth, I think I’m going to make it on Christmas Eve for us to have in the morning. Have a wonderful week!
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I'm so glad you found your way to TVFGI! Make yourself comfortable and let's explore some vivid flavors, colorful ingredients, and simple ways to bring back the joy of discovery into our kitchens. Every day around here is lots of fun, a bit unpredictable, and guaranteed delicious! ---Sue