Apple Gingerbread Cake PICTURE: Deb Lindsey for The Washington Post
Apple Gingerbread Cake (Serves 8)

This no-mixer cake is so moist, no one would fault you for not making pie. 
For a twist: Swap the apples for pears; use fresh ginger instead of dried spices; and/or replace half of the flour for whole-wheat flour.
Serve with softly whipped cream or vanilla ice cream. 


2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon kosher salt
1 large egg
1/2 cup packed light brown sugar
1/2 cup neutral-flavoured oil, such as canola, grapeseed or vegetable
1/2 cup molasses
1/2 cup unsweetened apple cider
1 pound crisp apples, peeled, cored and cut into 1cm pieces
Icing sugar, for dusting


Preheat the oven to 190 degrees. 
Coat a 22cm, tall-sided cake pan with baking spray, line the bottom with a circle of parchment, and then spray the parchment, just to be safe.
Whisk together the flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl. 
Whisk the egg in a mixing bowl, then add the brown sugar, oil, molasses and apple cider; whisk until smooth. 
Add the flour mixture to the egg mixture and stir until thoroughly combined. Fold in the apples.
Spread the batter evenly in the pan. 
Bake (middle rack) for about 50 minutes, until firm to the touch and a toothpick inserted into the centre comes out without any crumbs attached to it. 
Transfer to a wire rack to cool (in its pan) to room temperature.
Use a round-edged table knife to loosen the edges, then dislodge the cake and transfer it to a serving platter, discarding the parchment paper. 
Dust the top with icing sugar, cut into wedges and serve. 

The Washington Post