Apple-Ginger Cake
CAKE
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups grated peeled apples, such as Golden Delicous, Cortland
and/or Braeburn (2 to 3 apples)
1/4 cup chopped crystallized ginger
FROSTING
6 oz. cream cheese, softened
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 1/2 to 3 cups powdered sugar
1/4 cup chopped crystallized ginger
1. Heat oven to 350°F. Spray 13x9-inch baking pan with cooking spray.
Whisk flour, baking powder, ground ginger, cinnamon, baking soda and
salt in medium bowl.
2. Beat eggs and sugar in large bowl at medium speed 2 minutes or
until thick, light and fluffy. At low speed, beat in oil and 2
teaspoons vanilla until blended. Beat in flour mixture until just
combined. Beat in sour cream until blended. Stir in grated apples and
1/4 cup crystallized ginger; pour into pan.
3. Bake 45 minutes or until golden brown, toothpick inserted in center
comes out clean or with just a few crumbs attached and cake pulls away
slightly from sides of pan. Cool completely in pan on wire rack.
4. Meanwhile, beat cream cheese and butter in large bowl at medium
speed until blended and smooth. Beat in 1 teaspoon vanilla. At low
speed, beat in 2 1/2 cups of the powdered sugar, adding additional
powdered sugar as needed for spreadable consistency. Frost top of
cake; sprinkle with 1/4 cup crystallized ginger. (Cake can be made 2
days ahead. Cover and refrigerate.) Serve at room temperature. Store
in refrigerator.
16 servings
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