It's about this time of the year I get the hankering to bake this cake. Our apples are being plucked from the branches, and the recipe is the perfect use for them.
Candied Ginger Apple Cake is such a treat I typically make it once or twice a year. Gotta keep it special! My taste buds can't get enough of it, and it's a great transitional recipe from Summer to Autumn.
This year K.E.G. helped me bake, it's always a lot more fun to bake with a buddy!!
The apples you use is up to the baker. I used Pear Apple and other varieties from the fruit orchard because of the overflowing abundance we have been blessed with this Summer.
The recipe only needs one bowl, so clean up is a breeze! Which is good news to this particular baker.
- 2 ¼ cup all purpose flour
- 2 cups brown sugar
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- 8 tablespoons soft butter
- 4 tablespoons candied ginger
- 4 cups diced peeled apples
- 2/3 cup chopped walnuts
- 2 large eggs
Preheat oven to 350°F. In a large mixing bowl, combine flour, brown sugar, baking soda, salt, and spices. Cut in butter, then ginger, apples, nuts, and eggs. Mix until blended. It will be a very thick batter.
Pour into well greased pan or into cupcake papers. Bake for 45-50 minutes, or until finished. If the top bakes faster than the rest, simply add a piece of foil on top of pan.
Here is the cake I made two years ago with caramel frosting. So delicious, with hints of Autumn and Summer. Oh man, I wish I had a slice in front of me now! Hope you enjoy the cake!