As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
So, this Apple Cookie Cake recipe intrigued me. While it has a bit of an apple crisp look to it, the cake actually has a crumbly, sugary crust for its base that gives it a different texture than the usual apple treats. The other thing that stands out about Apple Cookie Cake is that it utilizes ginger rather than typical “apple pie” flavors. As it turns out, the ginger is an awesome complement to the cinnamon and apple. My husband, Ryan, raved about the Apple Cookie Cake – this recipe is now on my short list for fall sweets!
Apple Cookie Cake is surprisingly quick to make – it’s the baking and cooling that requires a little patience. But, I can’t complain about the oven doing all the hard work! Start heating your oven to 350°F while you prep the crust.
Melt 1/3 cup butter in a saucepan over medium-low heat. You want to stir it constantly and watch for the butter to begin to brown. As soon as it starts to turn a golden color (about 3-5 minutes), remove the saucepan from the heat.
Once the saucepan is off that warm burner, add one cup of flour, 1/3 cup of sugar and crystallized ginger. Mix everything together.
I had never used crystallized ginger before, so take a look at the chunks in my hand. It looks candied. When those dry ingredients are thoroughly mixed into the butter, you’ll have a crumbly mixture like this.
Press those crumbs into the bottom of an ungreased 8-inch square baking pan.
Now for the “cake” part: combine 2/3 cup sugar, 1/4 cup flour, 3/4 teaspoon baking powder and 1/2 teaspoon each of cinnamon and ground ginger in a medium-sized bowl. I like to use a whisk so I know that all of those dry ingredients get well mixed.
Add eggs and stir until the batter is smooth.
Finally, fold in the chopped apple chunks. I wasn’t sure what kind of red-skinned apples to use, so I just read the signs at my local grocery store and picked one labeled as “good for eating and baking” – this time it was Gala apples.
Pour the apple “cake” mixture over top of the crust and then sprinkle it with brown sugar.
Place the pan in the pre-heated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove the cookie cake from the oven and allow it to cool completely.
While the Apple Cookie Cake is baking, you can prep some tasty cinnamon whipped cream for topping. Usually, I just throw all the ingredients in a small bowl (in this case, whipping cream, brown sugar and cinnamon), and use a hand mixer to whip it until it thicken. However, I had received a little manual whipped cream maker as a gift, so I tried it out this time. All I had to do was add all my ingredients to the plastic bowl, twist the top on so it sealed, then pump the handle until the cream thickened. Admittedly, it took a little more time, but I did feel like I got a good forearm work-out!
Finally, once the Apple Cookie Cake has cooled, serve it up with a dollop of cinnamon whipped cream and enjoy!
This makes a delicious dessert! I brought a pan of Apple Cookie Cake into the office and my co-workers enjoyed it as a fall breakfast treat with their coffee. In my opinion, you can’t go wrong with apple treats – at any time of the day!
Amanda is paid to write for the Recipe Buzz® Blog.