Ginger Snap Apple Cake

Ginger Snap Apple Cake

SheKnows
  • Prep: 15 min
  • Cook Time: 50 min
  • Total: 1 hr 5 min
  • Serving: 9
A dark and fragrant snack cake like no other. Ginger snap flour creates a slice of strong spicy flavor that counters the sweet dice of apple.

Ingredients

  • Dry Ingredients
  • 8 ounces ginger snaps (about 30 or 1 ¾ cups fine crumbs)*
  • ¼ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Wet Ingredients
  • ¼ cup unsalted butter, softened
  • ⅓ cup sugar
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 (6 ounce) apple, cored, diced fine (pink lady or braeburn work well)

Directions

  1. Preheat oven to 350 degrees F. and adjust oven rack to middle position.
  2. Spray a standard (9 x 5 inch) loaf pan with nonstick cooking spray or wipe lightly with softened butter (in addition to ¼ cup above).
  3. Place ginger snaps in a food processor or blender and process into a flour-like consistency.
  4. Add whole wheat flour, baking powder, baking soda, and salt and pulse until blended.
  5. Transfer to a large mixing bowl and set aside.
  6. Place butter into a medium mixing bowl and beat in sugar with a hand mixer or beat ingredients with a stand up mixer.
  7. Add eggs one at a time, beating well after each addition.
  8. Turn mixer to low and mix in buttermilk and vanilla until combined.
  9. Using a wooden spoon, stir in apple.
  10. Fold wet ingredients into dry ingredients until just blended and pour into prepared loaf pan.
  11. Smooth top with a spatula and place in oven.
  12. Bake for 45 to 50 minutes or until center of cake is firm and top edges pull slightly away from sides of pan or until a toothpick inserted in the center of the cake comes out clean.
  13. Remove from oven and cool in pan for 15 minutes.
  14. Run a plastic spatula around the edge of the cake to separate from pan.
  15. Invert onto a serving plate to serve immediately.

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