So pretty. So fall. So apple-y. And also really tasty.
Every few weeks I need to either buy or make some kind of dessert for the evening bible study group when they meet at my house. I almost bought something this time as I was really cramming a lot into one day. As it happened, we had heavy winds in my neck of the woods, and they were so severe they blew down power lines in lots of places. Near me, obviously, as I had a power outage for about 14-16 hours. The night and morning that the winds blew I was driving from NorCal to home, so I missed most of them. But I arrived to find that the power was out. Thank goodness my security gate was open or I’d have had a heck of a time trying to get TO my house. I bought groceries, unpacked, but couldn’t do laundry, or watch tv, or bake. So I went out to dinner (salad) and got home just at dusk and found my flashlight. I read. I played with my kitty. I read some more. Decided that I really couldn’t do my bible study homework by flashlight. Went to bed early. By morning the power had been restored. I baked. Did laundry, put the suitcase away and went through the mail.
Since it’s fall, well, my mind turns to apples. And this recipe, oddly enough, calls for red skinned apples, leaving the skins on. I bought Gala I think it was. They’re BIG apples, so I only used 2. My guests suggested that I should use more apples. The recipe called for a pound, and I used 1.25 pounds (that was 2 apples). So I’ve upped the apples by a little in the recipe below. But otherwise, I’d stick to the recipe as listed.
Since I’m not eating desserts these days, I had to rely on my guests to give me a critique of the cake. They said “mmmm.” They said moist, could really taste the ginger (there are 2 T of freshly grated ginger in the cake). They liked the spices in it. And they really liked how pretty it was. I served it with whipped cream.
First I made a small amount of caramel (brown sugar, butter and a little water) which was poured into the bottom of a springform pan. Then I cooked the slices of apple in butter (just a little) which is done in 2 batches, and those translucent slices are fanned out on top of the caramel, doubling up a little bit. Then the cake batter is made (molasses, maple syrup spices, eggs, the freshly grated ginger, flour, etc.) and lastly you add in a little bit of baking soda and water. Pour it all over the apples. THEN, you pour 1/2 cup heavy cream all over the top of the batter. I don’t know what that accomplished, really, as it just sat there. I did spread it out a bit, and most of it was absorbed into the cake eventually, during the baking. Once baked, it sat for 15 minutes to cool a bit, then you run a knife (I used a plastic spatula) around the outside edge to loosen it, then you remove the springform and cool some more. Then I upended it onto a platter and let it cool completely. Some sweetened whipped cream finished it off. Serve.
What’s GOOD: the comments come from my guests as I didn’t have any of it . . . they said it was wonderful. They loved the ginger, the spices and the apples. They said use more apples. The center of the cake wasn’t quite done, so it sunk a little bit – gave it a pudding like texture in the middle, they said. So make sure the center is cooked through before taking it out of the oven. The recipe said a 10” springform. I don’t have one, so used a 9” and added about 10 minutes of baking time. Not quite enough, I guess.
What’s NOT: a few more steps than some – making caramel, cooking the apples, then making them look pretty in the pan. Then the liquids, then the dry stuff, mixed.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Apple Gingerbread Cake with Cream
Recipe By: Bon Appetit, 10/2016
Serving Size: 10
2 tablespoons unsalted butter
1/2 cup unsalted butter
1/2 cup light brown sugar — (packed) divided
1 1/2 pounds apples — Honeycrisp or other sweet, red skinned apples, unpeeled, very thinly sliced, seeds removed, divided
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup molasses
1/2 cup light brown sugar
1/2 cup pure maple syrup
2 large eggs — room temperature
2 tablespoons ginger — fresh, finely grated peeled
1 1/2 teaspoons baking soda — dissolved in 1 T hot water
1/2 cup heavy cream — to pour on cake batter
1/2 cup heavy cream — whipped for serving
1. Preheat oven to 350°F. Butter 10″ springform pan and line bottom with a parchment round; butter parchment. Heat 1 T butter, 1/2 cup brown sugar, and 2 T water in a large skillet over medium, stirring constantly, until butter is melted and sugar is dissolved. Cook, without stirring but swirling skillet often, until large bubbles that are slow to pop form, about 2 minutes. Pour caramel into prepared pan and tilt pan to evenly coat bottom.
2, Melt 1 T butter in same skillet over medium heat; add half of apples and toss to separate. Cook, tossing often, until apples are softened and almost translucent, about 4 minutes. Repeat process with another 1 T butter and remaining apples. Let apples sit until cool enough to handle, then arrange over caramel in overlapping layers. Set pan aside.
3. Whisk flour, baking powder, salt, cinnamon, cloves, and nutmeg in a large bowl to combine; set aside. Heat molasses, maple syrup, remaining 1/2 cup brown sugar, and remaining 1/2 cup butter in saucepan over very low heat, stirring constantly, until butter is melted and mixture is smooth. Set aside for a couple of minutes until mixture cools slightly. Whisk in eggs and ginger. Stir baking soda into 1 T very hot water in a small bowl until dissolved, then whisk into molasses mixture. Whisk molasses mixture into reserved dry ingredients and scrape batter over apples, spreading evenly. Evenly drizzle 1/2 cup cream over batter spreading if needed to outer edges.
4. Place cake on a foil-lined rimmed baking sheet and bake until center is firm to the touch and a cake tester inserted into the center comes out clean, 35–45 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a paring knife around the sides of cake to loosen, then remove the sides of pan and invert cake onto rack. Carefully remove pan and peel away parchment (apples might stick, so work slowly). Let cool completely.
5. Slice cake into wedges and serve drizzled with more cream. Cake can be baked 1 day ahead. Store tightly covered at room temperature. To revive apples, reheat cake slightly in a microwave and brush top with maple syrup.
Per Serving: 472 Calories; 22g Fat (40.9% calories from fat); 5g Protein; 67g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 489mg Sodium.

Toffeeapple
said on November 21st, 2018:
I like the sound of this cake, apple and ginger are two favourite things of mine.
I suspect that I would bake it in a Savarin pan to obviate the problem of an uncooked centre.
Good idea, Toni. . . carolyn t
Toffeeapple
said on November 22nd, 2018:
Happy Thanksgiving Carolyn!
Thank you Toni. I had a nice one. Way too much food of course. Enjoyed being with family . . Carolyn
hddonna
said on November 26th, 2018:
This would go over great with the grandkids when they come over to make gingerbread cookies in a couple of weeks! I think it should freeze well–might try making it ahead. That Ginger Spice Cake with Dried Cherries shown in the “You might also like” at the bottom of the post looks intriguing, too. Have you seen the new ginger tool from Microplane? It’s on my wish list. It has triangular teeth, which are supposed to do a better job of grating the ginger, plus a slicer and a built-in peeler. It’s the grating feature I am interested in, though, as I find it difficult to grate ginger on my Microplane zester.
I heard, read, or saw it on TV – can’t remember which one – and my daughter in law has already bought it for me for Christmas! Yea. I have the same problem with ginger. My daughter gave me a new Kitchen Aid mixing bowl (ceramic, white, decorative pattern) for Christmas – she let me open it the other day (over Thanksgiving at her house) because she wanted me to use it when I do cookie-baking on the 6th. It’s a beautiful bowl. It comes in black, white pattern and a white with blue flowers. . . carolyn t
hddonna
said on November 26th, 2018:
Oh, cool! What fun to bake with that. It sounds so pretty!