Apple-Ginger Snack Cake

Apple-Ginger Snack Cake Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams


Serves 12

Cost per Serving:


Recipe Time

Prep: 25 Minutes
Bake: 50 Minutes

Nutritional Information

Calories 443
Fat 22 g
Satfat 10 g
Protein 6 g
Carbohydrate 58 g
Fiber 2 g
Cholesterol 76 mg
Sodium 355 mg


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
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


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.

September 2011
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