Oh my goodness! I know I’m taking part in a weight loss contest, but I made this cake for those I love a few months back and it was a HUGE hit. I have fresh apples hanging around because it’s, you know, fall… so I had to make it again this weekend. It went over just as well the second time around.
And by the way, you cannot taste the ginger AT ALL so don’t let that scare you or any picky eaters! Think carrot cake, but with apples.
And if you like cream cheese frosting……. well, you probably should NOT make this cake. Or you will want it over and over again.
By the way, I can’t lay claim to this recipe I swiped it out of a cooking magazine.
Apple Ginger Cake
- 2 1/4 c. all purpose flour
- 1 tsp baking powder (note: in case you accidentally read this as 1 tsp baking soda it still tastes awesome – oops)
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 2 c. sugar
- 1 c. vegetable oil
- 2 tsp vanilla extract
- 1 c. sour cream
- 1 1/2 c. grated apples (I used fresh apples diced very finely )
- 1/4 c. chopped crystallized ginger (I went to three stores before I found this. And it is $7 a jar! I caved, because the recipe showed the ginger on top of the cake and it looks cool. But have you ever eaten a chunk of ginger? Just sayin. One jar will last two inside-the-cake recipes.)
- 6 oz softened cream cheese (I used the full 8 oz package)
- 6 tbsp softened unsalted butter (salted worked just as well)
- 1 tsp vanilla extract
- 2.5 – 3 c. powdered sugar
- 1/4 c. chopped crystallized ginger (optional)
Heat oven to 350°F. Grease a 13×9 cake pan.
Whisk flour, baking powder, ground ginger, cinnamon, baking soda and salt in a medium bowl.
In a separate medium bowl beat eggs and sugar until thick, light and fluffy. Beat in oil and vanilla until blended. Add into flour mixture until just combined.
Beat in sour cream until blended. Stir in apples and crystallized ginger.
Bake 45 minutes or until golden brown and the toothpick comes out clean.
Cool completely before frosting.
To mix frosting: beat cream cheese and butter in a large bowl until blended and smooth. Beat in vanilla. Beat in powdered sugar, adding additional as needed for a spreadable consistency.
Serve at room temperature and store in refrigerator.
I assure you that this will quickly become a favorite and will be regularly requested of you at potlucks. This cake would also be an awesome offering at a bake sale.