When I first saw this recipe in real simple I fell in love with it. I usually fall in love with recipes either King Arthur flour blog site or all recipes when they have very high reviews, but usually not any other sites. It is a really simple cake with apple and molasses as star ingredients.
At first I thought instead of molasses, I can try with Jaggery (unrefined sugar). However, I was not sure about the quantities that I need to use so skipped this time and tried to follow the original recipe. One good thing about this recipe is it is diary free. It uses oil instead of butter. It also uses fresh grated ginger, which is rarely used in cakes. This is a simple cake and if you like the taste of molasses and fresh ginger it is going to be a tasty cake for you.
I used Granny smith apple as it mentioned in the original recipe. My hubby likes granny smith apples but myself or the little one are not a fan of it because it tastes more tart than sweet. I like to bake with it compared to any other apples. I cut them in chunks, but if you want, you can grate them too. I spiced the cake a little more than the original recipe with extra spices like nutmeg, cardamom and even black pepper. I also substituted with half white whole wheat flour. I made this cake during a weekend, when one of our friends visited. I served this cake and they liked it a lot.
It is not so sweet, but moist best when it is warm. There are some cake recipes you want to repeat more often, and this one of that kind. I am going to make them whenever I get a chance. Next time I am going to try with jaggery, my favorite form of sugar. Here is the recipe, if you get a chance try this one.
One year ago: Aloo Methi Masala/Potato cooked with fenugreek leaves
Two year ago: South African crunchies
Print recipe from here
What you need
Unbleached All purpose flour: 1 cup
White whole wheat flour: 1 cup
Olive oil: ½ cup (I used light baking one)
Boling water: ½ cup
Egg: 1 no
Molasses: ½ cup (I used Grandma’s)
Packed light brown sugar: ½ cup
Baking soda: 1 ½ teaspoon
Ground cinnamon: 1 teaspoon
Ground cloves: ½ teaspoon
Ground Nutmeg: ½ teaspoon
Black pepper: 1/8 teaspoon
Cardamom: 2 no
Sea salt: ½ teaspoon
Freshly grated ginger: 1 tablespoon
Granny smith Apple: 2 no (Pitted cored and chopped into chunks)
How I made
Preheat oven to 350° F. Oil a 9-inch round cake pan, line the bottom with a parchment circle, oil again, and dust with flour, tapping out the excess.
In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, black pepper, nutmeg cardamom and salt. In a medium bowl, whisk together the oil, molasses, brown sugar, egg, ginger, and ½ cup boiling water. Add to the flour mixture and whisk until just combined (do not over mix). 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, and then turn out onto a rack to cool completely.
Enjoy; if you want you serve them dusted with confectionery sugar
Preparation time: 1 hour 30 minutes
Yield: 9 inch cake
Verdict: Moist cake
Will you make it again: Yes I will
I am linking this delicious cake to Hearth and Soul blog hop # 99 hosted here.