Apple gingerbread cake

    45 min

    A lovely combination of two favourite cakes. This apple gingerbread cake is perfectly spiced and very moist. You can use regular milk if you don't have buttermilk to hand, or use 150ml regular milk with a tablespoon of vinegar or lemon juice, and allow it to sit for 5 minutes before using.

    42 people made this

    Serves: 12 

    • 150g butter
    • 220g soft brown sugar
    • 2 tablespoons treacle
    • 250g plain flour
    • 1 teaspoon baking powder
    • 2 teaspoons bicarbonate of soda
    • 3 teaspoons ground ginger
    • 160ml buttermilk
    • 1 egg, beaten
    • 2 medium apples, peeled and chopped

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 170 C / Gas 3. Grease a 23cm (9 in) square cake tin and line the bottom with baking parchment.
    2. In a saucepan over low heat, melt the butter, sugar and treacle. Once melted, remove from heat and cool slightly. Then add the buttermilk and egg, and stir well to combine. Stir in the chopped apples.
    3. In a bowl, combine the dry ingredients, then add to the butter mixture and mix gently till combined.
    4. Tip into the prepared tin and bake in the preheated oven for 30 to 35 minutes. Allow to cool in the tin before slicing and serving.

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