Apple Gingerbread Cake

This one-bowl, 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.


Make Ahead: The cake can be stored in an airtight container at room temperature (or wrapped in plastic wrap) for up to 3 days. You may want to apply a fresh sprinkling of confectioners’ sugar just before serving.

Servings:

 Tested size: 8 servings
Ingredients
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-flavored oil, such as canola, grapeseed or vegetable
1/2 cup molasses
1/2 cup unsweetened apple cider
1 pound crisp apples, such as Honeycrisp, peeled, cored and cut into 1/2-inch pieces
Confectioners' sugar, for dusting 

Directions


Preheat the oven to 375 degrees. Coat a 9-inch, 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 center 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 confectioners’ sugar, cut into wedges and serve.