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Gingerbread Apple Cake
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Description
Very moist and oh so delicious!
Note: this recipe may require more flour then what is called for. I’ve played around with the amounts but never wrote down what I used so use best judgment.
This recipe works best in a nine inch pan. An 8 inch pan may be too small and the resulting gingerbread may be too wet.
Ingredients
- 2 whole Tart Apples, Peeled, Cored, Chopped
- 1 Tablespoon Lemon Juice
- ⅔ cups Butter
- ¾ cups Packed Brown Sugar
- 2 Tablespoons Molasses
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 2 teaspoons Baking Soda
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- ½ teaspoons Salt
- ⅔ cups Milk
- 1 whole Egg, Lightly Beaten
Preparation
1. Preheat oven to 325*F. Grease a nine inch square cake pan and line with parchment.
2. Coat the chopped apples with the lemon juice
3. Melt the butter, sugar, and molasses in a saucepan over low heat, stir until mixed together then let cool.
4. Sift the flour, baking powder, baking soda, ginger, cinnamon, and salt into a bowl. Stir in the milk, beaten egg and cooled sugar/butter mixture, followed by the chopped apples.
5. Mix everything together gently then pour into pan and smooth the surface.
6. Bake for 30-35 minutes until a skewer inserted into the center of the cake comes out clean. Cool and cut into 12 bars
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bakeroy on 7.31.2009
I made this and it was really good, but I left out the apples and it tasted fine. My only problem was that it was kind of crumbly but it wasn’t so crumbly as it cooled. They tasted really good!