Saturday, October 11, 2014

Kim Sunée: Crabapple Ginger Spice Cake

I think I should get the prize for the best way to bring in the cold weather of autumn.  Seriously.  We had a storm last night, and this morning it was in the fifties.  So I made this awesome spice cake.  I literally had to put the cake in the fridge to keep from eating more than was logical.  See?  I win.

Crabapple Ginger Spice Cake
Adapted from Kim Sunée

2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
Pinch ground cloves
1 teaspoon baking soda
½ teaspoon baking powder
1 cup granulated sugar
1 cup packed light brown sugar
½ cup (1 stick) unsalted butter
4 ounces cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon fresh grated ginger
2 tablespoons diced crystallized ginger
½ cup plain Greek yogurt
2 cups cored and coarsely chopped crabapples (from about 1 pound of crabapples)
2 tablespoons demerara sugar
Gingered Whipped Topping

Spray a 9-inch springform pan with cooking spray and set aside. Preheat oven to 350°F.

In a medium bowl, whisk together flour, cinnamon, salt, nutmeg, ground ginger, cloves, baking soda, and baking powder; set aside.

In the bowl of a stand mixer, cream both sugars, butter, and cream cheese until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla, fresh ginger, crystallized ginger, and yogurt. Combine until well-blended and smooth.

Slowly mix in reserved flour mixture, and then fold in crabapples. Scrape batter into prepared springform pan. Sprinkle evenly with demerara sugar.

Bake for 60 to 70 minutes or until tester inserted in center comes out clean. Let cool slightly before eating, warm or cold. Serve, if desired, with Gingered Whipped Cream.

Gingered Whipped Cream
½ cup heavy whipping cream
¼ teaspoon granulated sugar
2 tablespoons chopped crystallized ginger

Using a hand mixer, whip cream with sugar until soft peaks form. Fold in crystallized ginger.

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