Amarante
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 Fri, Aug 20 2021, 1:44 pm
This was a nice version of an apple cake. Ideal for Rosh Hashanah but delicious any day. 
Crystallized ginger is a delicious addition to cakes. One of my favorite Bundt cakes is a ginger cake with three kinds of ginger: powdered, fresh grated and crystallized 🥮
It freezes well
Apple Cake with Candied Ginger and Cinnamon
Excerpt From: Beth A Lee - The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion
PREP TIME: 20 minutes • COOK TIME: 55 minutes
Versatility is this cake’s middle name. It was originally adapted from a Marian Burros plum cake recipe. Then, the blog Kosher Camembert adapted it into an apple cake recipe. Then I turned it into a pear cake recipe for my own blog. For this book, I decided to use Rosh Hashanah’s featured fruit and take it back to apple cake—but if you want to color outside the lines, use pears or plums instead.
For the batter
2 cups (220 grams) apples, peeled, cored, and cut into 1-inch dice (about 2 medium apples)
Juice of ½ lemon
2 cups (250 grams) all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon cinnamon
3 large eggs
½ cup (94 grams) granulated sugar
½ cup (110 grams) brown sugar
¾ cup (174 grams) extra-virgin olive oil (mild flavor), plus more for greasing the pan
2 teaspoons vanilla
1 to 2 tablespoons chopped crystallized candied ginger
For the topping
1 apple, peeled, cored, and sliced thinly
¾ teaspoon granulated sugar
¼ teaspoon cinnamon
1. Preheat/Prep: Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan (springform if possible) with parchment paper, and grease the sides of the pan with olive oil. In a small bowl, place the diced apples for the batter, and in another bowl the sliced apples for the topping. Sprinkle the lemon juice evenly over each bowl to prevent browning. Set aside.
2. Whisk: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In another medium bowl, whisk together the eggs, granulated sugar, and brown sugar for about 1 minute. Add the oil and vanilla to the egg mixture and whisk again.
3. Mix the batter: Add the flour mixture to the egg mixture and combine with a wooden spoon. Add the diced apples and ginger and mix again.
4. Pour: Pour the batter into the prepared pan. Decorate the top with the sliced apples in a circular pattern. In a small bowl, mix together the granulated sugar and cinnamon and sprinkle over the apples.
5. Bake: Bake the cake for 50 to 55 minutes until the top of the cake is golden brown and a toothpick comes out clean. Let cool for 10 to 15 minutes. Release the outside of the springform pan and carefully place the cake on a serving platter. Cool before serving.
Make-ahead Tip: You can wrap this cake tightly in plastic wrap and aluminum foil and freeze it for up to 2 months.
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