Apple Gingerbread Cake with Cream

Name: Apple Gingerbread Cake with Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 servings
Ingredients: 3 tablespoons plus ½ cup butter, plus more for pan; 1 cup (packed) light brown sugar, divided in two; 450g apples, unpeeled, very thinly sliced, seeds removed, divided; 2 cups all-purpose flour; 1½ teaspoons baking powder; 1½ teaspoons salt; 1½ teaspoons ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground nutmeg; ½ cup dark molasses or treacle; ½ cup pure maple syrup (or use another 1/2 cup molasses/treacle); 2 large eggs, room temperature; 2 tablespoons finely grated peeled ginger; 1½ teaspoons baking soda; ½ cup heavy cream, plus more for serving; A 25cm springform pan or silicon mould

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 10 servings

This warmly spiced apple cake is a celebration of autumnal comfort, layered with tender caramelized apples and infused with molasses, maple syrup, and a medley of fragrant spices. A rich caramel base sets the stage for overlapping slices of sautéed apples, which are crowned with a ginger-laced batter and a generous drizzle of cream before baking. The result is a moist, aromatic dessert that’s as visually stunning as it is delicious—perfect for cosy gatherings or a quiet indulgence with a cup of tea.

Tags:

British Cakes & Muffins Dessert Fika

Ingredients

3 tablespoons plus ½ cup butter, plus more for pan
1 cup (packed) light brown sugar, divided in two
450g apples, unpeeled, very thinly sliced, seeds removed, divided
2 cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons salt
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup dark molasses or treacle
½ cup pure maple syrup (or use another 1/2 cup molasses/treacle)
2 large eggs, room temperature
2 tablespoons finely grated peeled ginger
1½ teaspoons baking soda
½ cup heavy cream, plus more for serving
A 25cm springform pan or silicon mould

Method

Preheat oven to 180°C/160°C fan. If using a tin, butter pan and line bottom with a parchment round.

To make the apple caramel topping

Heat 1 Tbsp. butter, ½ cup brown sugar, and 2 Tbsp. water in a large skillet over medium, stirring constantly, until butter is melted and sugar is dissolved. Cook, without stirring but swirling skillet often, until large bubbles that are slow to pop form, about 2 minutes. Pour caramel into prepared pan and tilt pan to evenly coat bottom.
Melt 1 Tbsp. butter in same skillet over medium heat; add half of apples and toss to separate. Cook, tossing often, until apples are softened and almost translucent, about 4 minutes. Repeat process with another 1 Tbsp. butter and remaining apples. Let apples sit until cool enough to handle, then arrange over caramel in several overlapping layers. Set pan aside. If your pan is large enough, just do this as a single batch.

To make the cake batter

Whisk flour, baking powder, salt, cinnamon, cloves, and nutmeg in a large bowl to combine; set aside.
Heat molasses, maple syrup, remaining ½ cup brown sugar, and remaining ½ cup butter in a heatproof bowl set over a saucepan of barely simmering water, stirring constantly, until butter is melted and mixture is smooth.
Whisk in eggs and ginger. Stir baking soda into ¼ cup very hot water in a small bowl until dissolved, then whisk into molasses mixture.
Whisk molasses mixture into reserved dry ingredients and scrape batter over apples, spreading evenly taking care not to disturb the base layer.
Evenly drizzle ½ cup cream over batter.

Bake until centre is firm to the touch and a cake tester inserted into the centre comes out clean, 35–45 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a paring knife around the sides of cake to loosen, then remove the sides of pan and invert cake onto rack.

Carefully remove pan and peel away parchment (apples might stick, so work slowly). Let cool completely.

Slice cake into wedges and serve drizzled with more cream.