Amazing Apple Crumb Cakes with Cardamom and Ginger

Ingredients

• 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
• 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
• 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

Instructions

1. 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.)
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve with Coconut Whipped Cream.
8. 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.

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