Fresh Apple Gingerbread

I finally went apple picking on Saturday, just up the hill from the middle of this small town in New Hampshire.  I love going there - it reminds me of all the years I'd pick the kids up from school and we'd head up to the orchard, picking far more bags than I use now.  Every time I'm there, I see babies and children being lifted to pick the apples, running down the mowed paths, swiftly followed by the family dog.  Nothing really changes at the Norway Hill Orchard.

That same week, a cooking friend published an article in the local paper with some of her favorite apple recipes, so the timing was perfect, and you know how I love to try new recipes!

Here is my modified apple gingerbread recipe, and it's a real winner.  It's moist, spicy, and you really can taste those juicy fresh apples when you bite into a piece of it.  I think you'll like this.

To make:

Preheat oven to 350F.

Grease a 9x2" cake pan, or an 8 1/2 x 12 inch cake pan does fine, too.

1/2 cup canola oil

1 cup sugar

pinch of salt

3 T. molasses

2 large eggs

2 cups King Arthur flour ( all-purpose)

1 t. ginger

1/4 t. cloves

1 t. cinnamon

1/2 t. nutmeg

4 T. minced candied ginger or preserved ginger

1 cup packed freshly grated apple ( grate on the coarse side)

3/4 cup buttermilk

1 t. baking soda

Beat together the sugar, molasses, and salt.

Mix in the eggs and oil and stir.

Add the flour, spices, and baking soda and mix.

Stir in the buttermilk, then the apples and minced ginger.

Fill baking tins up to about 3/4ths - if you have a little extra batter you can butter a little souffle dish for a "personal"  cake.

Bake for about 45 minutes or until the top of the cake is firm in the middle when you press it gently.

Let cool on cooling rack for at least 1/2 hour before unmolding from pan.

Cut into pieces and serve with softly whipped cream, vanilla ice cream, or just a dusting of confectioners's sugar.  This is a great snacking cake for kids, too!

You can find more recipes on my blog: she's in the kitchen