Apple Ginger Cake

by Jill Bender on April 4, 2012

This apple ginger cake would be a great addition to your Easter traditions. Or just any tradition period. It’s moist, full of flavor and DEEEELISH!! Oh man, my mouth is watering now.

Think carrot cake, but with apples. I’ve made this recipe just using applesauce and it worked out just fine. I prefer it with the chunks, but sauce’ll do in a pinch.

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

 

Apple Ginger Cake

Cake Ingredients:

  • 2 1/4 c. all purpose flour
  • 1 tsp baking powder (note: in case you accidentally read this as 1 tbsp 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? Don’t eat it plain. Just sayin. One jar will last two inside-the-cake recipes.)

Frosting Ingredients:

  • 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)

Directions

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.

Frost cake.

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. icon smile This cake would also be an awesome offering at a bake sale too.

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