You’re in store for layers and layers of warm, spicy goodness when you craft this cake. Apply the icing straightaway once the cake comes from the oven so that you get a lovely, gooey ginger glaze once it cools. Now that you know the trick, get baking!
» SERVES 8–10 «
1. Preheat oven to 350°F. Lightly grease a 9" × 13" baking dish.
2. In a large bowl, toss apples with 1 teaspoon cinnamon and 1 tablespoon sugar. Line prepared baking dish with apples.
3. In a stand mixer or by hand, beat butter and 1 cup sugar until light and fluffy. Add applesauce, vanilla, and pumpkin, and mix to combine.
4. In a medium bowl, sift together flour, baking soda, remaining teaspoon cinnamon, clove, ginger, and salt. Add to pumpkin mixture and stir well, about 2 minutes. Stir in oats. Pour over apples in dish. Smooth top with a spatula.
5. Bake 35–40 minutes or until top springs back when lightly depressed.
6. While cake is baking, prepare frosting. In a stand mixer or by hand, cream shortening until light and fluffy, then add powdered sugar, ginger, cardamom, clove, and milk. Beat until all ingredients are combined. Spoon over top of cake as soon as it comes out of the oven.
7. Allow cake to cool about 15 minutes. Serve warm.