(image via Real Simple)
I saw this recipe in November's issue of Real Simple magazine, and I knew this was something I had to try. While I was planning on giving it a go for the first time for my husband's family's Thanksgiving festivities, I ended up trying it a little sooner when we needed to bring a dessert to a gathering with friends last weekend. (It doesn't have any dairy products in it, so it was perfect for the occasion since our friend is highly lactose intolerant. Hi, Tim!)
It was relatively easy to make and even though I made it a day ahead of time, it was insanely moist when we ate it. I thought I'd better post this now just in case y'all needed ideas of what to bring over the holidays. Hope you enjoy it!
It was relatively easy to make and even though I made it a day ahead of time, it was insanely moist when we ate it. I thought I'd better post this now just in case y'all needed ideas of what to bring over the holidays. Hope you enjoy it!
Apple-Molasses Spice Cake
(from Real Simple magazine)
1/2 cup vegetable oil, plus more for the pan
2 cups all-purpose flour, spooned and leveled, plus more for the pan
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt (we used regular salt and it tasted just fine)
1/2 cup molasses
1/2 cup packed light brown sugar
1 large egg
1 tablespoon grated fresh ginger (we used 1/8 to 1/4 teaspoon dried ground ginger instead - and add to the dried ingredients)
2 Granny Smith apples - peeled, cored, and cut into 1/2-inch pieces (we used Jonathans and it was great)
Confectioners' sugar, for serving
Heat oven to 350 degrees Fahrenheit. Oil a 9-inch round cake pan, line the bottom with a parchment circle, oil again, and dust with flour, tapping out the excess. (You cannot oil this too much; you want the cake to slide out easily.) Start some water boiling; you'll need a 1/2 cup in the next step.
In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. In a medium bowl, whisk together the oil, molasses, brown sugar, egg, ginger, and 1/2 cup boiling water. Add to the flour mixture and whisk until just combined (do not overmix). Fold in the apples.
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan for 30 minutes, then turn out onto a rack to cool completely. Before serving, dust with the confectioners' sugar.
To make ahead: The cake can be made up to 1 day in advance; keep at room temperature, tightly wrapped. Dust with the confectioners' sugar just before serving.
(from Real Simple magazine)
1/2 cup vegetable oil, plus more for the pan
2 cups all-purpose flour, spooned and leveled, plus more for the pan
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt (we used regular salt and it tasted just fine)
1/2 cup molasses
1/2 cup packed light brown sugar
1 large egg
1 tablespoon grated fresh ginger (we used 1/8 to 1/4 teaspoon dried ground ginger instead - and add to the dried ingredients)
2 Granny Smith apples - peeled, cored, and cut into 1/2-inch pieces (we used Jonathans and it was great)
Confectioners' sugar, for serving
Heat oven to 350 degrees Fahrenheit. Oil a 9-inch round cake pan, line the bottom with a parchment circle, oil again, and dust with flour, tapping out the excess. (You cannot oil this too much; you want the cake to slide out easily.) Start some water boiling; you'll need a 1/2 cup in the next step.
In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. In a medium bowl, whisk together the oil, molasses, brown sugar, egg, ginger, and 1/2 cup boiling water. Add to the flour mixture and whisk until just combined (do not overmix). Fold in the apples.
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan for 30 minutes, then turn out onto a rack to cool completely. Before serving, dust with the confectioners' sugar.
To make ahead: The cake can be made up to 1 day in advance; keep at room temperature, tightly wrapped. Dust with the confectioners' sugar just before serving.
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