Gingerbread Loaf (Starbucks copy)

Trying to make something that tastes just like a favorite food at a restaurant or coffee shop can be daunting. Cooks have tried to duplicate everything from Kentucky Fried Chicken to Krispy Kreme Doughnuts at home, some with more success than others. The recipe I made today is one of those attempts to copy an original. There are different versions of this Starbucks copycat recipe in circulation, but I have tweaked until I have my own version. Getting it just like the authentic coffee shop cake is pretty hard to do, but this one might come close. Even copycat cake can be a delectable treat.

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Gingerbread Loaf (Starbucks copy)

1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground ginger
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon orange oil (or substitute 1 teaspoon orange extract)
1 egg
1 cup natural applesauce

Preheat oven to 350 degrees F. Prepare a 7 x 5-inch loaf pan with cooking spray.
In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, cloves, and ginger; set aside. In the bowl of a stand mixer, cream butter and sugar. Add orange extract and egg; mix well. Alternately add the applesauce with the flour mixture to the butter mixture; beat until well blended. Pour batter into prepared pan. Bake for about 45 minutes. Cool in pan for 5 minutes before removing from pan to continue cooling on wire rack.

Frosting

4 ounces cream cheese, softened
1/2 teaspoon clear vanilla extract
1/8 teaspoon orange oil (or substitute 1/2 teaspoon orange extract)
1 1/4 cups powdered sugar
Candied ginger, chopped (Optional)

In a medium bowl, beat the cream cheese until light and fluffy. Stir in vanilla extract and orange oil. Gradually beat in powdered sugar until smooth. Frost top of cooled cake and sprinkle with candied ginger. Store leftover cake and frosting covered in refrigerator.