Ingredients for Apple Brandy Gingerbread Snack Cake
- 1/2 cup plus 1 tablespoon unsalted butter, softened
- 3 large cooking apples, peeled, cored, and sliced
- 1 cup granulated sugar, 1 1/4 cups packed brown sugar
- 1/4 cup apple brandy
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 0 baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 0 canola oil
- 1 cup molasses
- 1/2 cup boiling water
- 2 large eggs
- Nonstick Cooking Spray (for greasing 9x13 inch baking pan)
- 1 teaspoon vanilla extract
- powdered sugar, for dusting (optional)
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How to Make Apple Brandy Gingerbread Snack Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses and vanilla.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a medium bowl, toss the peeled and sliced apples with the brown sugar, brandy, and butter.
- Spread half of the gingerbread batter evenly into the prepared pan.
- Top with the apple mixture, then spread the remaining gingerbread batter over the apples.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
145g
Fat
18g
Carbs
20g
