Ginger spice apple cake

6-inch ginger spice apple cake

When I read Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, the recipe for Apple Snacking Spice Cake jumped out at me as a must-make. I made an apple cake once before that was delicious, but didn’t include the ginger and cloves.

I cut the recipe in half in order to use my smaller 6-inch cake pan, which I bought so we wouldn’t have so much cake sitting around the house. It came together really well at this size. It’s not too rich or sweet, and is a really pleasant little cake, somewhat similar to an unfrosted carrot cake. It would also be good with some vanilla ice cream, or perhaps a caramel sauce.

This recipe calls for some cake flour, but in the future I may try it with all soft white wheat flour and avoid the processed white flour.

Ginger spice apple cake

6-inch Ginger Spice Apple Cake

  • Servings: 6
  • Difficulty: easy
  • Print

Makes one 6-inch round cake. Adapted from Flour by Joanne Chang.

Ingredients

  • 70 grams soft white wheat flour
  • 45 grams cake flour
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/16 teaspoon ground cloves
  • 150 grams granulated sugar
  • 85 grams unsalted butter, at room temperature
  • 1 egg
  • 2 medium peeled, cored and chopped Granny Smith apples
  • 40 grams raisins
  • 50 grams pecan halves, toasted and chopped
  • Confectioners’ sugar for dusting

Instructions

  1. Preheat oven to 350° and put a rack in the middle. Prepare 6×3-inch cake pan by buttering and flouring the inside.
  2. Whisk together the flours, baking soda, salt, cinnamon, ginger, and cloves the bowl of a stand mixer. Using the paddle attachment (or beater blade), beat the granulated sugar and butter into the flour for about a minute or until it’s well mixed. Scrape down the sides as necessary.
  3. Add the egg, and mix on low for 10-15 seconds or until well mixed. Then beat on medium-high until the batter is light and fluffy (about a minute).
  4. Fold in the apples, raisins, and pecans. Don’t worry if it doesn’t look like enough batter for the apples — once it bakes things balance out.
  5. Spread into cake pan and bake for 45 minutes or until it’s firm in the middle and a toothpick comes out clean. The top should be a medium to dark brown, and the center shouldn’t jiggle.
  6. Cool on a rack, in the pan, for about 15 minutes. As it cools, the cake will come away from the pan edges a bit and make it easy to overturn onto the rack. After removing it from the pan, turn it back over so it’s right-side up and dust with some confectioners’ sugar.
  7. Cover the cake well and store at room temp, eating within a few days, or wrap it well and freeze it for up to 2 weeks.

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