Gingerbread Apple Cake

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This gingerbread apple cake has a tender, moist crumb built on creamed butter, rich molasses, and a homemade gingerbread spice blend. The apples keep it soft for days, and a simple cream cheese frosting finishes it perfectly.

Prep Time35

Cook Time23

Total Time58

Course: Dessert

Cuisine: American

Servings: Slices

Author: Chef Lindsey

Ingredients

Gingerbread Spice Mix

7½ teaspoons ground ginger 2 tablespoons + 1½ teaspoons
4½ teaspoons ground cinnamon 1 tablespoon + 1½ teaspoons
¾ teaspoon ground cloves
⅜ teaspoon ground allspice

Cake

2½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
4¼ teaspoons gingerbread spice mix
½ cup unsalted butter room temperature
¾ cup granulated sugar
½ cup molasses not blackstrap
2 large eggs
½ cup low-fat buttermilk room temperature
1½ cups apples peeled, cored, and finely diced

Cinnamon Sugar Topping

3 tablespoons granulated sugar
1 tablespoon ground cinnamon

Cream Cheese Frosting

8 oz brick-style cream cheese full fat, softened
6 tablespoons unsalted butter softened
1 cup confectioners' sugar
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 325°F convection or 350°F conventional. Spray a 9x13-inch pan (or two 9-inch round pans) with nonstick spray and line the bottom with parchment.
Whisk all spice mix ingredients together in a small bowl. In a separate small bowl, stir together the granulated sugar and cinnamon for the topping. Set both aside.
Whisk together flour, baking powder, baking soda, salt, and 4¼ teaspoons of the spice mix. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and molasses on medium speed until no butter pieces remain, about 3 to 4 minutes.
Add the eggs one at a time, scraping down the bowl and beating well after each addition. The batter should resemble smooth peanut butter after the last egg.
Reduce speed to low and alternately add the flour mixture and buttermilk, beginning and ending with flour, mixing until just about combined. Add the diced apples and finish mixing by hand with a rubber spatula.
Transfer the batter to the prepared pan. Sprinkle the cinnamon sugar topping evenly and generously over the entire surface.
Bake for 22 to 23 minutes. Start checking at 22 minutes. A skewer inserted in the center should come out with moist crumbs. Do not overbake.
Cool completely before frosting.
Beat the cream cheese and butter together until smooth. Add the confectioners' sugar and beat until smooth, then add the vanilla. Spread over the cooled cake, slice, and serve.

Notes

Doneness cue: Start checking at 22 minutes. The cake is done when a skewer inserted in the center comes out with moist crumbs, not wet batter. Pull it at 22 to 23 minutes — it can go tight quickly.
Layer cake option: Divide the batter between two 8 or 9-inch round pans and start checking for doneness at 18 minutes, since round layers bake faster than a sheet.
Apples: Use a variety of baking apples for the best, most well-rounded flavor.
Storage: Unfrosted cake keeps for up to 5 days at room temperature or up to 1 month in the freezer. Once frosted, refrigerate for up to 3 days. The cake can be frozen after frosting, but the cream cheese frosting texture changes somewhat after thawing; freeze unfrosted when possible.

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