The last ‘winter’ cake that I’m bringing to you with all the warmth of sweet spices, the comfort of baked apples and the fragrance of pure maple syrup which combine together to give this cake much of its uniqueness. You might hesitate over the candied ginger but let your curiosity win and I bet you’ll be glad it did. A fantastic cake from Baking Bites, the maple-apple duo does convey taht feeling of coziness I find so appealing on a cold rainy afternoon.

I would also urge you to follow the given advice and use a well floured plain tube pan if you do not want your apple pieces sticking to the bottom. And this I hope brings an end to the cold, windy winter we’ve had this year. Summer, my favourite season, is not far and I impatiently await the long sun-drenched days, the seasonal fruits and the refreshingly cool desserts.

MAPLE APPLE GINGER CAKE

Ingredients:

1 3/4 cup all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp table salt

1/2 cup butter, room temperature

3/4 cup brown sugar

3 large eggs, room temperature

1/2 cup maple syrup (grade B)

1 tsp vanilla extract

1 tbs candided ginger, chopped

3/4 cup sour cream or yogurt

2 medium apples, peeled and diced

Method:

  • Preheat oven to 350F. Lightly grease and flour a 10-inch tube pan.
  • In a medium bowl, whisk together flour, baking soda, baking power and salt.

  • In a large bowl, cream together butter and brown sugar until light.
  • Beat in eggs one at a time, followed by maple syrup, vanilla extract and fresh ginger.

  • Stir in half of the flour mixture, followed by the sour cream, followed by the remaining half of the flour mixture.
  • Mix only until just combined and no streaks of flour remain. Stir in diced apples, then pour into prepared pan.

  • Bake for 45 minutes until a toothpick inserted into the center comes out clean and cake springs back when lightly pressed.
  • Cool cake in pan, then use a knife to loosen it from the sides. Invert onto a serving plate. Makes 10-12 servings.

Maple-Apple-Ginger

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