Ginger Apple Cake

New Deal Apple Cake Recipe

Ginger Apple Cake

This recipe for Apple Cake with Ginger Liqueur Glaze comes from our friend Elizabeth Clements of Think Like a Baker. It’s a cross between a buttery cake and a scone—perfect with a cup of tea, dressed up with whipped cream or ice cream for dessert, or just have it for breakfast!  McIntosh apples work best because of their fragrant nature and soft texture, but any apple will do!

For the Cake:

  • 1 ⅛ cup (145 g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 stick (4 oz/113g) unsalted butter, room temperature
  • ½ cup (100g) granulated sugar
  • zest of one lemon
  • 2 eggs (100g) room temperature
  • 1 tsp vanilla extract
  • 2 apples, peeled, cored, and each cut into 6 pieces
  • 1 Tbs unsalted butter, for the pan

For the Ginger Liqueur Glaze:

  • ¾ cup (84g) powdered sugar, sifted
  • 2-5 tablespoons New Deal Ginger Liqueur

Preheat oven to 350°F

Butter a 9 inch round cake pan (optional: line buttered pan with a 9 inch round parchment paper)

For the cake:

Sift (or whisk together) flour, baking powder, and salt and set aside.

Using either a stand mixer fitted with the paddle attachment or a handheld mixer with beaters, on medium-high speed, cream together butter, sugar, and lemon zest until light and fluffy ~3-5 minutes.

Add eggs one at a time, scraping down the sides of the bowl after each addition.

Stir in vanilla until just combined.

Add the flour mixture in one addition and mix on low speed until no more dry spots remain and the mixture is smooth.

Scrape batter into the prepared cake pan and spread out evenly.

Slice the apple pieces halfway down, keeping the bottom half intact, along the peeled side every ⅛ inch (this ensures the apple chunks bake evenly).  Nestle the apple pieces into the cake batter, peeled/sliced side up.

Bake for 35-40 minutes until a cake tester comes out clean and the cake is golden brown.

Allow to cool completely in the pan and transfer to a cooling rack.

For the glaze:

Sift powdered sugar into a bowl and add 2 tablespoons of ginger liqueur. Whisk and add more liquor one tablespoon at a time until the glaze has the consistency of school glue.

Using a spoon, drizzle the glaze over the cake and allow to set before slicing.

To store: This cake will keep for 2-3 days in a covered container or wrapped in plastic.