Gingerbread Apple Cake with a Soft Crumb

Gingerbread Apple Cake with a Soft Crumb is filed under Cakes and built around ground ginger 2 tablespoons + 1½ teaspoons, ground cinnamon 1 tablespoon + 1½ teaspoons, and ground cloves. Plan on 12 Slices.

Count on 35 minutes of prep, 23 minutes of cooking, about 58 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Gingerbread Spice Mix

• 7½ teaspoons ground ginger 2 tablespoons + 1½ teaspoons
• 4½ teaspoons ground cinnamon 1 tablespoon + 1½ teaspoons
• ¾ teaspoon ground cloves
• ⅜ teaspoon ground allspice

Cake

• 2½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 4¼ teaspoons gingerbread spice mix
• ½ cup unsalted butter room temperature
• ¾ cup granulated sugar
• ½ cup molasses not blackstrap
• 2 large eggs
• ½ cup low-fat buttermilk room temperature
• 1½ cups apples peeled, cored, and finely diced

Cinnamon Sugar Topping

• 3 tablespoons granulated sugar
• 1 tablespoon ground cinnamon

Cream Cheese Frosting

• 8 oz brick-style cream cheese full fat, softened
• 6 tablespoons unsalted butter softened
• 1 cup confectioners’ sugar
• ½ teaspoon vanilla extract

How the cooking goes

1. Heat the oven to 325°F convection or 350°F conventional. Spray a 9×13-inch pan (or two 9-inch round pans) with nonstick spray and line the bottom with parchment.
2. Beat all spice mix ingredients together in a small mixing bowl. In a separate small bowl, stir together the granulated sugar and cinnamon for the topping. Set both aside.
3. Beat together flour, baking powder, baking soda, salt, and 4¼ teaspoons of the spice mix. Keep it to one side.
4. In the bowl of a electric mixer fitted with the paddle attachment, cream the butter, sugar, and molasses on medium speed until no butter pieces remain, about 3 to 4 minutes.
5. Put the eggs one at a time, scraping down the bowl and beating well after each addition. The batter should resemble smooth peanut butter after the last egg.
6. Reduce speed to low and alternately add the flour mixture and buttermilk, beginning and ending with flour, mixing until just about combined. Add the diced apples and finish mixing by hand with a flexible spatula.
7. Move the batter to the prepared pan. Sprinkle the cinnamon sugar topping evenly and generously over the entire surface.
8. Bake for 22 to 23 minutes. Start checking at 22 minutes. A skewer inserted in the center should come out with moist crumbs. Do not overbake.
9. Cool completely before frosting.
10. Beat the cream cheese and butter together until the texture looks smooth. Add the confectioners’ sugar and beat until the texture looks smooth, then add the vanilla. Spread over the cooled cake, slice, and serve.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Cakes, open Cherry Almond Pound Cake Baked Until the Center Springs Back and Red Velvet Pound Cake Baked Until the Center Springs Back.