I have been drooling over this recipe for apple gingerbread cake over at Smitten Kitchen. So, I decided to give it a whirl myself. The result was heavenly. But I made a few little tweaks …
This gorgeous cake is just about perfect. But, since I didn’t have buttermilk, I used vanilla kefir, and I loved the vanilla flavor it gave the cake. Another thing: It pays to slice off the rounded edge of the cake before you flip it over. This helps it not fall apart like mine did shortly after this photo was taken. Oh well, it was still really good.
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This looks really delicious. I’ve never had this before but I do like apple pie so this is probably right up my alley.
Drooling. I can smell it from here! I wish we had some decent apples down here in South Florida. Right now, a fruit called black sapote is in season. Have you had it? It looks a bit like a slightly flattened apple. When it’s taught and firm like a green apple, it’s not ripe: you have to let it sit on the counter for a week or two until it turns black, shrivels up, and ultimately resembles something you’ve seen in diapers. THEN it’s ripe!
It’s actually delicious and creamy, with a shiny, jello-like flesh. And it’s beautiful — they call it the “chocolate pudding” fruit, even though it only looks like chocolate.
I’m going to make a type of banana bread with it, but I doubt it’ll hold a candle to an apple cake! That speaks “holiday” to me.