Starbucks Gingerbread (theviewfromgretisland)

Gingerbread

1/2 c unsalted butter, at room temp
1 c sugar
1/2 t vanilla
1 large egg, room temp
1 c applesauce (or pear sauce, or apple butter) (can use a 15 oz can of pears, drained and pureed)
1 1/2 c flour
1 t baking soda
1 t salt
2 t ground ginger
2 t ground cinnamon
1 t ground cloves
1/2 t freshly grated nutmeg

Set oven to 350 F. Spray a 9 x 5 loaf pan lightly with cooking spray, and then, if you like, line it with parchment paper leaving the ends long so you can lift it out when it’s cool. 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. Bake for about 55 min or until it is risen and a toothpick comes out clean. Loaf pans and ovens can vary greatly, use your common sense to tell you when your cake is done. Check it early. Let cool completely on a rack before frosting. Spread a thick layer of the frosting over the gingerbread. Dust with freshly grated nutmeg.

Cream Cheese Frosting

8 oz cream cheese, at room temp
1 t vanilla
2 1/2 – 3 c confectioner’s sugar

Beat cream cheese with vanilla and add 2 1/2 c sugar and beat until smooth and creamy. Add a little more sugar if it’s not as thick as you like. Note: 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.

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