Apple and Ginger Cake (with Coconut Sugar Caramel)
Ginger cake studded with apples and drizzled with coconut sugar caramel.
Servings: 10 big slices
Ingredients
Cake:
- 1 apple (see note 4)
- 100g (¼ cup + 3 tbsp) butter (softened)
- 30g (⅐ cup) Demerera sugar (see note 1)
- 70g (½ cup) coconut sugar (see note 1)
- 170g (6 oz) light syrup (see note 1)
- 3 medium eggs (weighing 150g / 5¼ oz in the shells)
- 175g (1½ cups) spelt flour (see note 3)
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- 3 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
Caramel Sauce:
- 50g (¼ cup) coconut sugar (see note 1)
- 30g (⅛ cup) butter
- 1 tbsp milk
Instructions
Cake:
- Cut your apple in half. One half, cut into slices. The other half, cut into chunks. Set to one side for a moment.
- Pre-heat the oven to 170ºC (325ºF) and line or grease a fairly small loaf tin (mine is 9 x 5 inches).
- Using a stand mixer or wooden spoon, beat the butter together with the sugars and syrup. Work until the mixture is light and fluffy.
- Add the eggs, one at a time, just until they are well incorporated.
- In a separate bowl, sift the flour, baking powder, baking soda, ginger, cinnamon, and nutmeg. Gradually add to the wet ingredients, mixing just until everything is combined.
- Add the apple chunks and continue to mix, just until the apples are incorporated.
- Pour into the prepared pan and level off the top. Take the sliced apples and gently place in a line down the middle.
- Bake for around 60 minutes, in the lower part of the oven. The cake is ready when an inserted skewer comes out clean (or with a few crumbs). The cake is a very dark brown when ready, but you don't want it to burn. See how the cake is at around 35-40 minutes and cover with foil if you feel it is browning too much.
- Remove from the oven and allow to cool for a while before turning out of the tin. Leave on a wire rack to cool further.
Caramel Sauce:
- Heat the three ingredients together in a small pan.
- Wait until it reaches a rolling boil, then turn down the heat a little and stir continuously for 2-3 minutes. You just want to melt the sugar - if you cook it too long, it will go very hard, very quickly (think stringy hard candy).
- Remove from the heat and allow to cool for a while (the longer you leave it, the thicker it will become).
- Drizzle or pour over the cake (while the cake is still a little warm), pushing some down over the sides. Cut into slices and serve with a nice cup of coffee or tea! Enjoy!
Notes
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- You can substitute the sugars. Please read for more information.
- You can use spelt or regular flour for this recipe (just use the same amount).
- Use any apple. See here for more suggestions.
