Double Ginger Apple Gingerbread

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This tender spice cake studded with apples and crystallized ginger is perfect on it’s own or layered with lemon yogurt, parfait-style.

double apple gingerbread-4

I really, really wish there was a way to transport smell over the internet because this apple gingerbread cake smells DIVINE. Standing over it and inhaling deeply is almost as good as actually eating it.

This apple gingerbread is like everything good about fall, all baked up in to a gorgeous cake. Sautéed apples add extra moisture and crystalized ginger adds extra zing. The cake is tender, with a crumb that practically melts in your mouth, and it’s full of rich, earthy spices and the perfect touch of sweetness. It tasted like something that might have come out of your grandmother’s kitchen.

apple and ginger

Topped with tangy lemon yogurt, either spooned on like whipped cream or layered like a parfait, it’s positively ethereal. I know what you’re thinking: cake with yogurt? Trust me, it works. The idea popped into my head when I was brainstorming “perfect paring” ideas for Liberté Méditerranée and I’m so glad I went for it. It might not be conventional, but it’s a great alternative to whipped cream or creme anglaise –just be sure to stir the yogurt well since it’s “fruit on the bottom” style and you’ll miss out on all the lemony goodness if you just spoon it off the top.

double apple gingerbread with lemon yogurt recipe

Double Ginger Apple Gingerbread 1

Apple Gingerbread

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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 16
Author: Lauren Keating


  • 2 tablespoons butter
  • 3 apples peeled and sliced (about 2 cups)
  • ½ cup butter softened
  • cup sugar
  • 1 egg
  • 1 cup molasses
  • 2 ⅓ cup Gold Medal® all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¾ cup hot water
  • ¼ cup crystalized ginger finely chopped


  • Preheat oven to 350ºF. Line a 9"x9" baking pan with foil.
  • Melt 2 tablespoons of butter in a small saucepan. Add the apples and cook until softened, about 5 minutes.
  • In a large mixing bowl, beat together the butter and sugar until light and fluffy. Mix in the egg, then add the molasses.
  • In a second bowl, mix together the flour, baking soda, and spices. Stir half of the dry ingredients into the butter and sugar mixture; mix until combined. Stir in the hot water. Add the remaining dry ingredients and mix until combined (the batter will be smooth and light brown, similar to milk chocolate frosting). Stir in the apples and crystallized ginger.
  • Pour into the prepared baking pan and bake for about 1 hour 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Disclosure: This post was brought to you in partnership with Liberté; I was compensated for developing this recipe. Thank you for helping support the brands that keep me inspired in the kitchen.




By on October 27th, 2013

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

7 thoughts on “Double Ginger Apple Gingerbread”

  1. I was deliberately looking for this recipe and ran across your blog. Double Treat.
    I will baking this tonight for a family get together tomorrow. There is no doubt it will be delicious. Thank you—-

  2. Just made this in a 10 inch round pan with cream cheese frosting and it was wonderful! I used less molasses since I knew my frosting would be sweet. It was moist and flavorful and a huge hit!

  3. I use a spoonful of yogurt in place of whipped cream all the time! I’ll bet the tangyness goes really well with the ginger; a parfait is such a good idea.


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