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Home » Desserts, Farm to Kitchen

Fresh Apple Gingerbread

By Helen Brody (October 9, 2010)

Source: Our Local Table Monadnock, Katrina Hall (www.localtablemonadnock.com)

1 cup sugar
3 tablespoons molasses
1/2 cup vegetable oil (or canola)
1/2 teaspoon kosher salt
2 large eggs
2 1/4 cups all-purpose unbleached flour (she uses King Arthur)
1 teaspoon baking soda
2 teaspoons ground ginger
1/4 teaspoon cloves
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup butttermilk
1 cup grated fresh apple (peeled before grating) about 3 apples
1/2 cup dried currants, diced candied ginger or raisins (optional)

Preheat oven to 350. Grease a 9X13 inch rectangular cake pan (or 2 small) loaf pans. In a mixer bowl beat the sugar, molasses, canola or vegetable oil annd the salt. Mix in the eggs. Add the flour, baking soda, and spices which have been sifted together and mix well. Add the buttermilk and mix again. Fold in apples and optional raisins, currants, or diced ginger and mix well. Scrape into the prepared pan (pans) and bake at 350 degrees for 30 minutes or until center of cake bounces back when gently pressed in the middle. Remove cake(s) to cooling rack for 30 minutes. When the cake has cooled, cut into squares and dust with confectioners sugar. If baking in loaf pans, dust with sugar before slicing.

Yield: 1 cake (9X13)
2 small loaves (2 1/2 X 3 1/2)

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