Apple Five-Spice Snacking Cake

This Chinese five spice cake is brimming with a delicious blend of aromatic spices and grated apples all topped with rich and creamy ginger frosting! It's the perfect mid-afternoon snack or to even serve to guests.

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Ingredients...

• 2 cups all-purpose flour
• 2 ¾ tsp five spice powder*
• ¼ tsp ground cinnamon
• 2 tsp baking soda
• ½ tsp salt
• 1 cup brown sugar
• ¾ cup granulated sugar
• 4 large eggs
• 1 ¼ cup canola or vegetable oil
• 2 tsp Neilson-Massey pure vanilla extract
• 2 Honey Crisp or Gala apples, peeled and grated
• Candied ginger (minced), as garnish on top of frosting

Ginger Cream Cheese Frosting

• 4 oz cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3 ½ cups icing sugar
• 3 tbsp milk or half and half cream
• 1 tbsp Nielson-Massey pure vanilla extract
• 1 (heaping) tsp freshly grated ginger (or about a heaping ½ tsp of dried ginger)

Method...

1. Preheat the oven to 350° F. Grease  a 9 x 13 inch cake pan and line the bottom with parchment.
2. In a medium bowl, whisk together the flour, five spice powder, cinnamon, baking soda and salt.
3. In a separate bowl, whisk together the brown and granulated sugar with the the eggs. Add in the oil and vanilla, and whisk to combine.
4. Add the dry ingredients into the wet, and using a spatula, gently mix and fold the ingredients together until mostly combined. Add the grated apples, and fold in.
5. Pour the batter into the prepared baking pan. Bake for about 38 to 40 minutes, or until a toothpick inserted into the centre comes out clean. Remove cake pan to a cooling rack and allow to the cake to cool in the pan before frosting.
6. Ginger Cream Cheese Frosting: In a large bowl, using a hand mixer, combine softened cream cheese and butter. Mix on medium-high speed until light and creamy about 3 to 4 minutes
7. Add icing sugar in increments, blending well after each addition. Add a little milk/cream until you reach your desired consistency. Add vanilla and grated ginger, and mix in until completely combined and fluffy. Set aside until cake is ready to frost.
8. When the cake is cooled, generously spread the frosting over top, and garnish with the minced candied ginger.
   

Serves 16

Homemade Chinese Five Spice Powder:  In a skillet over medium heat, add 6 star anise pods, 1 1/2 tsp whole cloves, 1 cinnamon stick (or 2 tbsp ground cinnamon), 2 tbsp fennel seeds and 2 tsp Szechuan peppercorns (or 2 tsp regular peppercorns). Cook (toast) in a dry pan until fragrant, moving the spices around in the pan, consistently. Place all ingredients in a spice grinder (FinaMill) and grind until smooth. Keep in a sealed jar for up to 6 months.

You Will Like These Tools To Make This Recipe

• FinaMill Spice Grinder
• OXO Pro Rectangular Baking Pan
• Regency Naturals Parchment paper