Apple Ginger Cake
Whip up this incredibly delicious apple ginger cake to serve warm, and let the flavors and textures melt in your mouth.
Servings: 8
Equipment
- Cake Pan 9-Inch
Ingredients
For the Cake:
- ½ Cup unsalted butter plus more for greasing
- 3 eggs
- ¼ Cup honey
- 1½ Cups all purpose flour plus more for dusting
- ½ Cup sugar plus 1 tablespoon for sprinkling
- ½ Teaspoon salt
- 2 Teaspoons baking powder
- 2 Ounces candied ginger diced
- 1 Tablespoon ginger grated
- ½ Teaspoon lemon zest grated
- 3 apples peeled and quartered
Instructions
Make the Cake:
- Preheat the oven to 325°F and put a rack in the middle of the oven. Grease and flour a 9-inch cake pan or a springform pan.
- Cream the butter and sugar using an electric mixer, then add the honey and whip for a minute or until fluffy.
- Beat in the eggs one at a time, until well blended in and then whip the mixture for 2 minutes.
- Next, stir in the grated ginger, candied ginger and the lemon zest.
- Whisk together the flour, baking powder and salt and add to bowl, mixing it briefly to achieve a stiff batter.
- Pour this batter into your prepared pan.
- With a sharp knife, cut slits in the apple quarters on the outer, rounded part of the wedge, slicing at ⅛-inch intervals partway through.
- Arrange the apple quarters slit-side-up on top of the batter.
- Sprinkle the surface with a tablespoon sugar.
- Put the cake pan on a baking sheet and place it on the middle rack of oven. Bake for 45 minutes or until an inserted skewer or toothpick comes out dry.
- If your cake is browning too rapidly, tent it with a sheet of foil until done.
- Cool the finished cake on a rack and then carefully unmold it.
Make the Glaze:
- Put the honey, lemon juice and sugar in a small pan over a medium heat, stirring until the mixture is bubbling and the sugar dissolves, about 2 minutes.
- Brush the surface of cake and apples with the warm glaze and serve.
Notes
Room-temperature ingredients: Before mixing, make sure the butter and eggs are at room temperature. This helps the ingredients blend smoothly and ensures a fluffy cake.
Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense rather than light and tender.
Cut apple slits carefully: When slicing the apples, be sure not to cut them all the way through. The slits help the apples fan out beautifully during baking without sinking into the cake.
Tent with foil: If the cake starts browning too quickly before it's fully baked, tent it with aluminum foil to avoid over-browning while allowing the inside to finish cooking.
Test for doneness: Insert a toothpick or skewer into the center of the cake. The cake is done if it comes out clean or with just a few crumbs. To prevent the cake from collapsing, avoid opening the oven door too often during baking.
Glaze while warm: For the best absorption, brush the glaze onto the cake while it's still warm. This enhances the flavor and gives the cake a beautiful, glossy finish.
Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense rather than light and tender.
Cut apple slits carefully: When slicing the apples, be sure not to cut them all the way through. The slits help the apples fan out beautifully during baking without sinking into the cake.
Tent with foil: If the cake starts browning too quickly before it's fully baked, tent it with aluminum foil to avoid over-browning while allowing the inside to finish cooking.
Test for doneness: Insert a toothpick or skewer into the center of the cake. The cake is done if it comes out clean or with just a few crumbs. To prevent the cake from collapsing, avoid opening the oven door too often during baking.
Glaze while warm: For the best absorption, brush the glaze onto the cake while it's still warm. This enhances the flavor and gives the cake a beautiful, glossy finish.
Nutrition
Calories: 408kcal | Carbohydrates: 70g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 280mg | Potassium: 146mg | Fiber: 2g | Sugar: 49g | Vitamin A: 481IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 2mg
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