For Fall recipes, I’m constantly on the lookout for something different that looks delicious. Although there are still a few more pumpkin recipes I’d like to try out, this was next on the to-do list…and couldn’t wait to give this particular recipe a shot. I did some research on different recipes concerning gingerbread cakes, and this seemed to be the highest rated recipe for gingerbread cake (after the modifications made by users who had made it before). The gingerbread cake itself it delicious at any time, but with the apples on top, it’s best while served warm.
I did decide that the next time I make this cake though, it’ll either be served just as a gingerbread cake topped with powdered sugar and whipped topping, or even make it as a layered cake with cream cheese frosting. The mix of spices in this cake are incredible, and the moist fluffiness makes it even better. The great thing about this cake is that it could even be served as dessert or breakfast!
For the Topping:
2 large Granny Smith apples, peeled and sliced into 8 pieces (per apple)
1/3 cup brown sugar
1/4 cup butter, melted
Pour melted butter into 10 inch round cake pan. Sprinkle brown sugar on top, then place apples in a single layer. Grease sides of pan with cooking spray.
For the Cake:
1/2 cup white sugar
1/2 cup butter, softened
1 egg
1 cup molasses
1/2 cup applesauce
2 1/2 cups all purpose flour
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon nutmeg
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup hot water
Preheat oven to 350 degrees. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In another bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Blend into the creamed mixture. Stir in the hot water, pour into prepared pan. Bake 1 hour in oven, until a knife inserted in the center comes out clean. Loosen edges with knife, then cool for 10-15 minutes in pan before turning out on plate. Best served warm!
