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Ginger Cake with Ginger Spiced Apples

This moist Apple Ginger Cake is flavored with fresh grated ginger and studded with candied ginger pieces. Spoon warm spiced apples on top with a drizzle of caramel. 

Yield: 8-inch cake

Course Dessert
Servings 10 slices
Author Maryanne Cabrera


Ginger Cake:

  • ¾ cup all-purpose flour
  • ¾ cup cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 cup heavy cream, very cold
  • 1 cup (213 g) dark brown sugar, packed
  • 1 Tablespoon (20 g) grated fresh ginger
  • 1 teaspoon pure vanilla extract
  • ½ cup (84 g) chopped candied ginger

Ginger Spiced Apples:

  • 3 medium apples (380 g)* peeled, cored, chopped into small pieces
  • 2 Tablespoon unsalted butter
  • 2 Tablespoon dark brown sugar, packed
  • 3 Tablespoon Calvados
  • 1 Tablespoon (20 g) grated fresh ginger
  • 1 teaspoon fresh squeezed lemon juice
  • ½ teaspoon ground cinnamon
  • 1 ½ teaspoon arrowroot
  • 1 ½ teaspoon water
  • store-bought caramel sauce, to garnish, as desired


Ginger Cake:

  1. Preheat oven to 350°F. Butter and flour a round 8-inch cake pan (at least 2-inch deep). Tap out an excess flour. Line bottom with parchment paper. Set aside.

  2. In a large bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.

  3. Place eggs in a medium-large bowl. Using an electric hand mixer (or stand mixer fitted with a whisk attachment), beat eggs until foamy. Add cream, brown sugar, grated ginger, and vanilla. Beat for 8-10 minutes until thickened. Mixture should almost resemble soft peaks.

  4. Pour whipped egg mixture into dry flour mixture. Fold together to combine until there are no longer any dry streaks of flour. Fold in chopped candied ginger.

  5. Transfer batter to prepared cake pan. Spread into an even layer. Bake for 50-60 minutes, rotating pan midway through baking, until toothpick inserted in center of cake comes out clean. Allow to cake to cool in pan for 15 minutes.

  6. Run a mini offset spatula (or knife) along the edges of the cake to help loosen from pan. Unmold cake and allow to cool to room temperature on wire rack.

Ginger Spiced Apples:

  1. Melt butter in a medium sauce pot over medium heat. Add chopped apples and brown sugar. Toss to coat in butter.

  2. Add Calvados, ground cinnamon, grated ginger, and lemon juice. Stir to combine. Cook over medium heat for 6-8 minutes until apples have softened.*

  3. In a small bowl, dissolve arrowroot in water. Pour arrowroot mixture into cooked apples and immediately stir to combine. Remove from heat and allow mixture to cool.

  4. Once apple mixture has thickened and slightly cooled, spoon over ginger cake. Drizzle caramel on top, as desired. Serve cake warm or at room temperature.

Recipe Notes

Ingredient Notes:

  • Peel ginger before grating. Include any ginger juice accumulated during grated into the batter or cooked apples. 
  • Dark brown sugar produces a rich dark colored cake. Sub in light brown sugar or granulated for a paler cake. 
  • Listed weight for apples refers to weight after apples have been peeled, cored, and diced. 

What apples to use?

  • I used a combination of equal parts Granny Smith apples and Gala apples. They cook at different rates, creating textural variety.
  • Granny Smith apples are tart and firm. Gala apples are tender and sweet. Together they create a delicious combo. 
  • Other firm apples to use in place of Granny Smith include: Rome or Golden Delicious.
  • In place of Gala substitute: Ambrosia or Fuji. 

Candied Ginger

  • This ingredient goes by many names: crystallized ginger, dried candied ginger, crystallized ginger candy.


  • Calvados is apple brandy. Purchase it through BevMo, Total Wine and More, or liquor store of choice. Well stocked supermarkets have it and I’ve even seen it at Target.


  • Arrowroot powder is a flavorless white powder used to thicken soups, sauces, puddings, and pies. 
  • Arrowroot creates a clear gel. Whereas, cornstarch produces a cloudy gel.