Wednesday, June 6, 2012

Maple Apple Ginger Cake

Maple Apple Ginger Cake

Serves 10-12
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1/2 cup maple syrup (pref. grade B)
  • 1 tsp vanilla extract
  • 1 tbsp freshly grated ginger root
  • 3/4 cup sour cream
  • 2 cups diced, peeled apples (2 medium)

Preheat oven to 350F. Lightly grease and flour a 10-inch tube pan.
In a medium bowl, whisk together flour, baking soda, baking power and salt.
In a large bowl, cream together butter and brown sugar until light. Beat in eggs one at a time, followed by maple syrup, vanilla extract and fresh ginger. Stir in half of the flour mixture, followed by the sour cream, followed by the remaining half of the flour mixture. Mix only until just combined and no streaks of flour remain. Stir in diced apples, then pour into prepared pan.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean and the cake will spring back when lightly pressed.
Cool cake in pan, then use a knife to loosen it from the sides. Invert cake onto a large plate, then reinvert onto a serving plate or cake keeper before serving.

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