Ingredients:

  • 2 1/2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar (Packed)
  • 1/2 cup Unsalted Butter (Softened)
  • 3 Large Eggs
  • 1/2 cup Unsweetened Applesauce
  • 1/2 cup Whole Milk (or Buttermilk)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Ginger
  • 8 oz Cream Cheese (Full-fat, softened)
  • 1/4 cup Powdered (Icing) Sugar
  • 1 large Egg Yolk
  • 1 teaspoon Lemon Juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round pans; line bottoms with parchment paper.
  2. Combine the dry ingredients (flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger) in a large bowl and whisk together.
  3. Prepare the Cream Cheese Swirl: In a separate small bowl, beat the softened cream cheese with powdered sugar, egg yolk, and lemon juice until completely smooth and creamy. Set aside.
  4. In the main mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  6. Alternately add the dry mixture in three additions and the milk in two additions to the wet ingredients, beginning and ending with the dry mixture. Mix only until the last streaks of flour disappear.
  7. Gently fold in the applesauce using a rubber spatula until just incorporated. Be careful not to overmix.
  8. Pour half of the batter into the prepared pan(s). Evenly distribute spoonfuls of the cream cheese swirl mixture over this layer. Top with the remaining cake batter.
  9. Using a butter knife, gently cut figure-eight or S-shaped patterns through the batter to marble the cream cheese mixture, avoiding deep cuts into the bottom of the pan.
  10. Bake for 45 to 55 minutes. The cake is done when a wooden skewer inserted near the center comes out clean.
  11. Cool the cake in the pan on a wire rack for 15 minutes before serving warm or allowing it to cool completely before frosting or glazing.