Fall is on the horizon, and I’ve reluctantly stopped making ice creams, and thinking more about warm, comforting desserts. While looking for an apple cake to end off a post Yom Kippur meal, I landed on a real winner from Melissa Clark.
The recipe can be found in New York Times Cooking. From the reviews, people mentioned how much work it was, and how it stuck to the bundt pan. These reports did not deter me in the slightest. The “work” includes dicing candied ginger and soaking it in some bourbon, grating a few apples, and toasting and chopping pecans. Easy peasy.
To ensure the cake would release, I greased the mold heavily with butter, sprayed it with oil for good measure, then used a heavy dusting of AP flour. When it came time to invert the cake, it slid out perfectly. I followed the advice given by others, applying half the glaze to the bottom of the cake while it was still in the pan, then the remainder after turning it out.
This is an unusual apple cake in that the apples totally melt into the batter, as did the candied ginger. But each bite is moist and flavourful, with the heady aromas of whiskey, lemon, apple, cinnamon and ginger. It kept at room temperature for several days. Highly recommended.