Amazing Apple Crumb Cakes with Cardamom and Ginger

Description

Apple season is here – and these cakes are divine! Enjoy for dessert, a snack or for the Jewish New Year – Rosh Hashanah

I’m obsessed with the fragrance of Cardamom in these cakes ~ Crystalized Ginger in the Crumb Topping adds a punch of flavor!

Simple to make in one cup capacity jumbo muffin tins. Can also make in a 8″ round pan.

Ingredients

Crumble Topping:

• 3 tablespoons unsalted butter, softened (I used organic)
• 3 tablespoons coconut palm sugar (can use light brown sugar)
• 1  1/2 teaspoons crystalized ginger*, minced
• 1 small pinch of sea salt
• 1/2 teaspoon cinnamon
• 5 tablespoons all-purpose flour
• 10 thin slices of apples with skin on – to be added under the Crumb Topping

 

Apple Cake:

• 4 tablespoons unsalted butter, room temperature (I used organic)
• 1/2 cup pure cane sugar (I used organic)
• 1/4 cup raw honey
• 1 large egg (I used pasture raised)
• 3/4 cup applesauce (see my recipe) Use unsweetened or lightly sweetened
• 1/4 teaspoon sea salt
• 1/2 teaspoon pure vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom ~ do not leave this out!
• 1  1/4 all-purpose flour (I used King Arthurs)
• 3/4 teaspoon baking soda
• 1/4 teaspoons baking powder

 

Coconut Whipped Cream:

• 4 tablespoons coconut cream – from the thick, top of the can
• (Refrigerate the can overnight, scoop out the cream.)
• 2 tablespoons confectioner’s sugar
• 1/2 teaspoon pure vanilla

Method

Make the Crumb Topping:
Place softened butter, sugar, ginger, sea salt and cinnamon in a medium sized bowl.
Use a rubber spatula to combine all. Add the flour and mix in. Set aside.
* I love crystalized ginger here, although you can use 1/4 teaspoon freshly grated fresh ginger too.)

Preheat oven to 350 degrees.
Have ready a jumbo muffin tin – 1 cup capacity. Recipe makes 5.
Butter and dust with flour if you tin is not stick-proof.

Make the Cake Batter: 
Do by hand, as I do, or use a stand mixer.
To a large bowl add the butter, sugar and honey. Mix well until light and fluffy with a wire whisk.
Add the egg, applesauce, sea salt, vanilla, cinnamon and cardamom – Whisk in until well combined. Add the flour, baking soda and baking powder – mix gently with a rubber spatula into just combined.

Divide the batter onto 5 jumbo muffin cup openings.
Top each with 2 slices of the apples.
Add crumb topping in medium-large pieces evenly to each cake and press down just a bit.

Bake until fully risen and cooked through – 25 minutes. Do not overcook.
Cool cakes, and remove from their tins.
Add a sprinkling of confectioner’s sugar if desired.

Store the cakes in a container with a tight seal. Because of the apples on top, refrigerate the cakes after 2 days.
These freeze very well too ~ I freeze part of the batch to enjoy another day. Reheat covered in foil in a moderate oven or microwave on low power until just defrosted.

Serve with Coconut Whipped Cream.

Coconut Whipped Cream:
Add all ingredients to a small bowl. Mix until thickened with a wire whisk.
Refrigerate until ready to serve; will thicken slightly when refrigerated.

See BLOG for many more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

See my CATALOG OF WELL TESTED RECIPES HERE:
https://azestforlife.com/all-recipes/

Notes

Makes 5 cakes (Made in jumbo muffin tins.)
Serves 10