Was this cake ever delicious! We had a nice family gathering on New Years’ Day, so I whipped up this cake periodically watching the Rose Parade on TV that morning while the house was quiet. I think everyone at the dinner table had something great to say about it. Exceedingly flavorful, spicy, moist . . . all the superlatives you’d want to hear about a cake. It’s kind of a combination gingerbread and apple cake. Very moist. And full of those heart-warming gather-‘round-the-fire kind of spices.
Having read about it over at Food 52, the blog written by Amanda Hesser (she’s the Food Editor of the N.Y. Times) and Merrill Stubbs (a NYC food journalist), I knew I needed to try this cake. It was in early November when the gals at Food 52 had a contest for the best non-pie Thanksgiving dessert, and this one won, submitted by a reader named Dr. Babs. It’s been a huge hit by the number and variety of comments submitted about this one recipe.
Now, as cakes go, this one does take a bit more work than some (because you must make the apple mixture separately) but the cake itself is . . . is, really, just a nice, moist and flavorful spice cake. It does have a grand list of ingredients including Greek yogurt, dark rum, molasses, fresh ginger and turbinado sugar. If you have allergies, you might go to the Food 52 blog write-up and read about all the different substitutions other bakers made to adapt this cake, even one that was gluten-free. You can substitute milk for the rum (and add some rum extract) if you don’t want alcohol in it.
The cake is made in a springform pan (buttered) and you scoop in half the cake batter, then add the cooked apple mixture, then the remaining cake batter on top. Add walnut halves on the top and sprinkle generously with turbinado sugar and into the oven it goes. Nothing more required. We enjoyed it with vanilla ice cream, but whipped cream (very lightly sweetened, Dr. Babs suggests) would work equally well.
May I just suggest, whatever you do, make this cake. It’s really worth every ounce of work, and I guarantee you’ll hear lots of raves at your table! And if the comments left on the website are any indication, most people who had any leftovers, ate it for breakfast. As I’m writing this, the cake is all gone. I’m sad. I may just have to make another one. Soon.
Ginger Apple Cake Torte
Recipe By: Food 52 blog (Amanda Hesser & Merrill Stubbs), but it was a reader submission from Dr.Babs
Serving Size: 10
3 large apples — Honeycrisp and Fuji, but use any good crisp eating apple
1/2 cup unsalted butter — (1 stick) + 1 T more to grease the pan
2 tablespoons turbinado sugar
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon ground ginger
3/4 cups brown sugar
2 large eggs
1 tablespoon lemon zest
1 tablespoon fresh ginger — (about a 2 inch piece, peeled and grated with a microplane grater)
1 tablespoon molasses
3 tablespoons dark rum — [or substitute milk; then add rum extract instead]
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup low fat Greek yogurt — full fat or low fat, plain, not flavored
3 tablespoons walnut halves — (about 10-12 halves)
4 tablespoons turbinado sugar — divided
1. Preheat oven to 350. Butter a 9” springform pan. If you are concerned about your springform pan leaking, wrap the bottom with aluminum foil. [I didn’t]
2. Core and peel apples, and cut into thin slices. Melt 2 T butter in saucepan and cook until it is lightly browned. Stir in apple slices until all slices are covered with browned butter. Sprinkle 2 T turbinado sugar over apples, and continue to saute, stirring occasionally, until apples are softened and most of the liquid has evaporated. Set aside. Do not cook the apples to the point the fall apart.
3. In a medium bowl, stir together flour, baking soda, cinnamon, cloves, allspice, ginger and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment, cream butter and sugar till fluffy. Beat in two eggs. Beat in lemon zest, ginger, molasses, rum, and vanilla extract. (The mixture will look curdled. It’s OK.)
5. Stir in the flour mixture a little at a time, mixing after each addition so the batter is thick and smooth. Fold in the milk and yogurt until batter is smooth and thoroughly combined.
6. Scrape half the batter into the prepared springform pan. Cover with apple slices (spread evenly and flatten slightly), and spread the other half of the batter over the apples. Smooth top with spatula. Place walnut halves on the top of the cake, and sprinkle the remaining 2 tablespoons of turbinado sugar over the top of the cake.
7. Bake for 50-60 minutes, or until the top of the cake is golden brown and a tester inserted into the center comes out clean. The cake may slightly pull away from the sides of the pan.
8. Transfer to a cooling rack. Run a knife along the edges of the cake to loosen it completely from the sides of the pan. Open the ring and remove it. If you want to remove the cake from the base of the springform pan, wait until it has cooled completely, then slide a long thin spatula between the cake and the base. Use a large spatula to then move it to a serving plate.
9. Serve as is or with a scoop of vanilla ice cream or a blob of barely sweetened softly whipped cream.
Per Serving: 302 Calories; 12g Fat (36.9% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 139mg Sodium.
Three years ago: Brandied Apricot Bars (an adult cookie, and a favorite of my friend Cherrie . . . I gave her a batch for her birthday one year)