This is the ultimate fall apple cake that tastes like biting into a decadent apple cider doughnut with a ginger twist. Enjoy it with a mug of warm apple cider juice! Choose sweet, crisp, low acid apples such as Gala, Golden Delicious or Fuji for this cake.
The Cake 🎥
YOU WILL NEED
GINGER CAKE MIX
WET INGREDIENTS
4 large eggs (about 252g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
¼ cup mild unsulphured molasses (90g)
1 tablespoon peeled, finely grated ginger
STIR-IN
Hot unsweetened apple cider juice (½ cup, 120g)
1 small apple, peeled, cored and grated (¾ cup, 120g)
INSTRUCTIONS
- Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper. If using a Bundt pan, apply a baking spray made with flour.
- Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
- Add the molasses, grated ginger and ginger cake mix, then mix on low speed for one minute until just combined.
- Stir in the hot apple cider and grated apple and mix until well combined.
- Pour batter into prepared pan and bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.
The Glaze
YOU WILL NEED
INGREDIENTS
¼ cup unsalted butter, melted (28g)
¼ cup granulated sugar (50g)
2 teaspoons ground cinnamon
INSTRUCTIONS
- Brush the cake with melted butter.
- Combine sugar and ground cinnamon, then sprinkle all over cake.
- Let the cake cool completely before slicing.