by Heather Harris-Brady
Local apples are starting to come in and I made this cake as a way to use up some of the beautiful Gingergolds I picked up. Gingergolds are a cross between Golden Delicious and Newton Pippins. They are a lovely golden green:
with a gorgeous sweet-tart flavor and crisp bite. These apples are not built for long-term storage, so you have to enjoy them early in the season. I decided to pair them with a mix of spices, sugar and local honey. The recipe below is based on Eliza Acton’s classic gingerbread recipe from the 1800s, with a few tweaks of my own.
Gingergold Cake, Makes one 9″ cake
- 2 large eggs
- 3/4 c. molasses
- 3/4 c. packed brown sugar
- 1/3 c. honey
- 2 T. ground ginger (Not powdered, actual ground gingerroot)
- 1 t. cinnamon
- 1/2 t. allspice
- Zest of one lemon (important!)
- 2 c. unbleached all-purpose flour
- 3/4 c. light wholewheat flour
- 6 T. butter, melted
- 1/2 c. buttermilk
- 1 t. baking soda
- 1/2 t. baking powder
- Four Gingergold apples, cleaned and chopped in a fine dice, set aside in acidulated water
- Whipped cream or ice cream, for serving
Preheat the oven to 350 and put the eggs in a mixing bowl. Beat them until light and frothy.
Beat in the sugars.
Then beat in the flour, baking powder, baking soda, spices and butter. Beat until well-combined, then beat in the buttermilk. Lastly, beat in the wholewheat flour.
You should have a thick, creamy batter.
Fold in the apples and pour the batter into a greased 9″ cake pan.
Bake for about 35 minutes, until golden brown. The center should spring back when touched lightly.
Serve warm or at room temperature, plain or dressed up. This cake is a good keeper, and I think it’s actually better on the second day. Store any leftovers wrapped, freeze for storage longer than a few days.