Recipe By: Laura Robin, Ottawa Citizen
Serving Size: 10 to 12 servings
Preparation Time: about 50 minutes (but 35 to 40 baking)
1 1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) cardamom
1/2 tsp (2 mL) salt
1/3 cup (75 mL) vegetable oil
1/3 cup (75 mL) molasses
1/2 cup (125 mL) packed dark brown sugar
1 egg
1/2 cup (125 mL) unsweetened applesauce
2 tbsp (25 mL) finely minced fresh ginger
For the topping:
1/4 cup (50 mL) butter, melted
3/4 cup (175 mL) packed dark brown sugar
2 cups (500 mL) sliced peeled apples (about 2)
1. For the cake: In large bowl, combine flour, ground ginger, baking soda, cinnamon, cardamom and salt; set aside.
2. In food processor, beat together oil, molasses and brown sugar; beat in egg until smooth. Stir in applesauce and minced ginger until smooth; set aside.
3. For the topping: Pour melted butter in 9-inch (1.5-L) round cake pan, brushing butter up side. Spread brown sugar evenly over butter. Arrange apples on top.
4. Stir egg mixture into dry ingredients just until moistened. Pour over apples. Bake in 350 F (180 C) oven for 40 to 45 minutes or until toothpick inserted in centre comes out clean. Let cool in pan on wire rack, 5 minutes. Run thin spatula around edge of cake to loosen, then invert onto serving plate.
