I have to say, I am loving the fall so far this year. Fall is my favorite season, so I guess I love fall every year, but this year especially I’m trying to soak it all in. I’m worried it’s going to slip right through my fingers and head on towards winter before I’ve had my fill, so to combat that I’ve been doing a LOT of fall-themed baking. While I’ve yet to break into a can of pumpkin (hopefully that will changevery soon), I’ve had my fill of apples and then some.
I bought two HUGE bags of apples when I was home visiting my parents a couple of weekends ago, determined to make applesauce, apple cake, apple pie and more. Where my parents live, apple orchards are abundant, and I swear the apples from there taste better than any apple you can get in the city. And though my waistline is definitely complaining a bit, all of the creations have been so tasty! I’ve always said I’m a chocolate lover first, but I think things might be changing, because I just can’t get enough sweets with apples.
The first apple creation was this Maple Apple Ginger Cake. I needed a quick dessert since I didn’t start baking until 6pm on the evening that we wanted it, and this totally fit the bill. I love crystallized ginger, but rarely use it, so was excited to see it featured here. I also love maple syrup, and especially adore recipes that use it as a sweetener!
This cake comes together so easily, and bakes up in no time. We let it sit for about 30 minutes after coming out of the oven, then served it up with a sprinkle of confectioners sugar for some fancy flair. He we thought ahead to buy vanilla ice cream, or heavy cream for whipping, I think either of those would have been a really wonderful addition. However, this cake has the terrific characteristic of being really moist, so even on it’s own it’s a pleasure to eat. The maple and ginger flavors come through subtly, and the softened apples add a good bit of texture. I added a lot of extra apple, because like I told you I LOVE apple, and I think it worked out great. The more apple chunks, the better!
Maple Apple Ginger Cake
adapted from Baking Bites
1 3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/8 ground ginger (optional)
1/4 tsp salt
1/2 cup butter, at room temperature
3/4 cup brown sugar
3 large eggs
1/2 cup (real) maple syrup
1 tsp vanilla extract
1 tbsp freshly grated ginger root
3/4 cup greek yogurt
3 cups diced, peeled apples
Preheat oven to 350F. Lightly grease and flour a 10-inch tube pan.
1) In a medium bowl, whisk together flour, baking soda, baking power, ground ginger and salt. Set aside
2) In a large bowl, cream together butter and brown sugar until light and fluffy, about 2 minutes. 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, then add the remaining half of the flour mixture. Mix only until just combined and flour is incorporated. Stir in diced apples, then pour batter into prepared pan.
3) Bake for 45 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed in the middle.
Cool cake in pan, then run a knife around the edges to loosen it from the pan. Invert cake onto a large plate, then re-invert onto a serving plate before serving.