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Apple-Ginger Snack Cake

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 25 mins
Bake time 50 mins
Yield Serves 12

Ingredients

  • Cake:
  • 1 cup chopped walnuts
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 1/2 cups sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 4 large Granny Smith apples (about 2 lb.), peeled, cored and chopped
  • Frosting:
  • 6 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons lemon juice
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon lemon zest
  • 1/4 cup chopped crystallized ginger

Nutrition Information

  • calories 443
  • fat 22 g
  • satfat 10 g
  • protein 6 g
  • carbohydrate 58 g
  • fiber 2 g
  • cholesterol 76 mg
  • sodium 355 mg

How to Make It

  1. Make cake: Preheat oven to 350°F. Mist a 9-by-13-inch baking pan with cooking spray. Spread nuts in a single layer on a baking sheet; bake until lightly toasted, 5 to 7 minutes, stirring halfway through. In a bowl, mix flour, baking soda, cinnamon, ginger and salt.

  2. In a large bowl, whisk butter, sugar, eggs and vanilla. Stir flour mixture into butter mixture. Fold in apples and walnuts. (Batter will be very thick.) Spread batter in pan. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Place on a wire rack and let cake cool completely.

  3. Make frosting: In a mixing bowl, using an electric mixer on medium-high speed, beat cream cheese and butter. Beat in lemon juice. Reduce speed to low, then add confectioners' sugar gradually. Fold in zest. Spread frosting on cake; sprinkle with ginger.