Ginger Molasses Apple Cake
Servings:
16
prep time:
45 mins
cook time:
1 hour 15 mins
Total time:
2 hours 0 mins
Ingredients
CAKE
-
1 ¼ cups sugar
-
¼ cup dark molasses
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
¾ cup room temperature
-
3 large eggs, room temperature
-
⅓ cup milk
-
2 teaspoons vanilla extract
-
2 cups all purpose flour
-
1 tablespoon baking powder
-
1 tablespoon ginger
-
1 teaspoon cinnamon
-
1 teaspoon salt
-
2 cups apples, peeled and finely diced
FROSTING
-
Vermont Creamery Mascarpone
8 ounces
-
3 cups powdered sugar
-
1 teaspoon vanilla extract
-
2 teaspoons ginger
-
¼ teaspoon salt, candied ginger pieces, for topping cake (optional)
Directions
- Heat oven to 350º
- Grease and line three 6-inch cake pans with parchment paper. Set aside
- For Cake: cream together sugar, molasses, and butter in a large bowl until light and fluffy, about 2 minutes. Add in eggs, milk, and vanilla extract. In a separate bowl, combine flour, baking powder, ginger, cinnamon, and salt. Carefully fold dry ingredients into wet until mostly combined. Fold in apples
- Distribute batter evenly into prepared pans (1 1/2 cups of batter per pan). Bake for 30 minutes, or until a knife inserted in center of cakes comes out clean. Allow to cool completely before frosting
- To make frosting, whip mascarpone in a standing mixer on high speed for 1 minute. Lower speed and add in powdered sugar, vanilla extract, ginger, and salt; mix until combined
- Place the first layer of cake onto a cake stand, then top with a heaping 1/2 cup of frosting. Spread to edges, smoothing evenly. Repeat with second and third layer. Add remaining frosting to sides of cake, then use a cake scraper or flat cake knife to smooth frosting out around edges. Top cake with candied ginger pieces and fall-like branches. I chose purple/green branches with small buds on them!
