Copy Cat Starbucks Gingerbread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 cup sugar
- 1 1/2 cups flour
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp baking soda
- cream cheese frosting
- 2 tsp ground ginger
- 1 large egg room temperature
- 1/2 cup unsalted butter at room temperature
- 1/2 tsp freshly grated nutmeg
- 1 cup applesauce (or pear sauce or apple butter) i used a 15 oz can of pears, drained and pureed
- 1 tsp ground cloves
- 8 oz cream cheese at room temperature
- 2 1/2 - 3 cups confectioner's sugar
- Carbohydrate 694.655316388084 g
- Cholesterol 1193.26580348647 mg
- Fat 475.929352086745 g
- Fiber 3.59176658693949 g
- Protein 23.8158637594563 g
- Saturated Fat 251.201410354279 g
- Serving Size 1 1 recipe (1674g)
- Sodium 59217.4917469649 mg
- Sugar 691.063549801145 g
- Trans Fat 50.5989492373541 g
- Calories 6995 calories
Set oven to 350F Spray a 9x5 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 minutes, 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. 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. Spread a thick layer of the frosting over the gingerbread. Dust with freshly grated nutmeg.
