Ginger Apple Torte Recipe

Name: Ginger Apple Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large apples (I used Honeycrisp and Fuji.); 4 tablespoons turbinado sugar, divided; 1/2 cup (1 stick) unsalted butter + ~2 TB butter + more for pan; 1 1/2 cups all purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 1 teaspoon ground ginger (if you want more of a gingery kick; optional); 3/4 cup brown sugar; 2 large eggs; 1 tablespoon lemon zest; 1 tablespoon grated fresh ginger (I peeled a 2 inch piece and grated it with a microplane grater); 1 tablespoon molasses; 3 tablespoons dark rum; 1 teaspoon vanilla extract; 1/4 cup milk; 1/2 cup plain Greek yogurt; 10 walnut halves

Servings: persons

3 large apples (I used Honeycrisp and Fuji.)
4 tablespoons turbinado sugar, divided
1/2 cup (1 stick) unsalted butter + ~2 TB butter + more for pan
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon ground ginger (if you want more of a gingery kick; optional)
3/4 cup brown sugar
2 large eggs
1 tablespoon lemon zest
1 tablespoon grated fresh ginger (I peeled a 2 inch piece and grated it with a microplane grater)
1 tablespoon molasses
3 tablespoons dark rum
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup plain Greek yogurt
10 walnut halves

1
["Preheat oven to 350. Butter a 9"" springform pan. If you are concerned about your springform pan leaking, wrap the bottom with aluminum foil.", "Core and peel apples, and cut into thin slices. Melt ~2 TB of butter in saucepan and cook until it is lightly browned. Stir in apple slices until all slices are covered with browned butter. Sprinkle ~2 TB turbinado sugar over apples, and continue to saute, stirring occasionally, till apples are softened and most of the liquid has evaporated. Set aside.", "In a medium bowl, stir together flour, baking soda, cinnamon, cloves, allspice, ginger (if using) and salt. Set aside.", "In a stand mixer fitted with the paddle attachment, cream butter and sugar till fluffy. Beat in two eggs. Beat in lemon zest, ginger, molasses, rum, and vanilla extract. (The mixture will look curdled. It's OK.)", "Stir in the flour mixture a little at a time, stirring after each addition so the batter is thick and smooth. Fold in the milk and yogurt till batter is smooth and thoroughly combined.", "Scrape half the batter into the prepared springform pan. Cover with apple slices, and spread the other half of the batter over the apples. Smooth top with spatula. Place walnut halves on the top of the cake, and sprinkle the remaining 2 tablespoons of turbinado sugar over the top of the cake.", "Bake for 50-60 minutes, or until the top of the cake is golden brown and a tester inserted into the center comes out clean. The cake may slightly pull away from the sides of the pan.", "Transfer to a cooling rack. Run a knife along the edges of the cake to loosen it completely from the sides of the pan. Open the ring and remove it. If you want to remove the cake from the base of the springform pan, wait until it has cooled completely, then slide a long thin spatula between the cake and the base. Use a large spatula to then move it to a serving plate.", "Serve as is or with a scoop of vanilla ice cream or a blob of barely sweetened softly whipped cream."]

2378

kcal

Calories

193

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 large apples (I used Honeycrisp and Fuji.), 4 tablespoons turbinado sugar, divided, 1/2 cup (1 stick) unsalted butter + ~2 TB butter + more for pan, 1 1/2 cups all purpose flour, and more.

Yes, Ginger Apple Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Apple Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions