Stacked Applesauce Cake with Cinnamon Whipped Cream

Ingredients:
3 cups AP flour
3 tsp baking soda
1½ tsp baking powder
¾ tsp cinnamon
¾ tsp nutmeg
¼ tsp cloves
¾ cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs
3 tsp vanilla extract
3 cups unsweetened applesauce
2 Tbsp confectioners' sugar (optional)

Method:

1. Make the batter: Preheat oven to 180°C. Using a small brush, lightly coat three 9" cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside.
2. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, using a mixer set at medium-high speed, beat the butter for 1 min. Add the sugar and continue to beat until blended. Add the eggs and vanilla and beat for 2 more minutes. Reduce speed to low and add the flour mixture by thirds, alternating it with the applesauce and ending with the dry ingredients.
4. Bake the cake: Divide the batter equally among the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each cake layer comes out clean -- 35 to 40 mins. Cool in the cake pans on a wire rack to room temperature. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack.
5. Finish the cake: Place one cake layer on a cake plate or stand. Spread half of the Cinnamon Whipped Cream on the layer. Place a second layer over the first and repeat. Top with the final layer and sprinkle with confectioners' sugar, if desired, and serve. Store refrigerated for up to 4 days.

Cinnamon Whipped Cream

2 cups heavy cream, cold
¾ cup confectioners' sugar
1 tsp ground cinnamon
½ tps vanilla extract
In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat.