Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 cups peeled and chopped apples
- 1 cup crushed ginger nut cookies
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extract, and mix until just combined.
6. Fold in the chopped apples and crushed ginger nut cookies.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 360
Fat: 14g
Carbohydrates: 55g
Protein: 5g
Sodium: 340mg
Sugar: 32g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Pecans or walnuts can be used instead of ginger nut cookies.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the batter.
- Replace the apples with pears or peaches.
- Add 1/2 cup of shredded coconut to the batter.
Tips and tricks:
- Use room temperature butter for easier mixing.
- Do not overmix the batter to avoid a tough cake.
- Use a toothpick or cake tester to check if the cake is done.
- Let the cake cool completely before slicing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a glaze made of powdered sugar and milk.
Garnishes:
Top with whipped cream or a dollop of vanilla ice cream.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of chopped apples.
Food safety advice:
- Wash hands and surfaces thoroughly before and after handling food.
- Use a food thermometer to ensure the cake is cooked to a safe temperature of 165°F (74°C).
Food history:
Ginger nut cookies originated in the United Kingdom in the 19th century and were traditionally served with tea. Apples have been used in baking for centuries and are a popular ingredient in cakes and pies.
Flavor profiles:
This cake has a warm and spicy flavor from the ginger and cinnamon, and a sweet and tart flavor from the apples.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with afternoon tea.
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