- Calories 382
- Fat 16g
- Sat fat 2g
- Cholesterol 26mg
- Sodium 379mg
- Protein 4g
- Carbohydrate 57g
- Sugar 28g
- Fiber 1g
- Iron 3mg
- Calcium 67mg
Apple-Molasses Spice Cake
Con Poulos
How to Make It
Step 1
Heat oven to 350° F. Oil a 9-inch round cake pan, line the bottom with a parchment circle, oil again, and dust with flour, tapping out the excess.
Step 2
In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. In a medium bowl, whisk together the oil, molasses, brown sugar, egg, ginger, and ½ cup boiling water. Add to the flour mixture and whisk until just combined (do not overmix). Fold in the apples.
Step 3
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan for 30 minutes, then turn out onto a rack to cool completely. Before serving, dust with the confectioners’ sugar.
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Trish130
2012-10-01T11:06:29-04:00
Great cake. I substituted 1 cup of Whole Wheat Flour and it is still really nice and moist while increasing the fiber. Oh and I added some toasted walnuts too. The next time I'm going to replace half the oil with Fat Free Plain Greek Yogurt and see if I can decrease the fat but still keep the moistness up. And I will replace the apples with pears. This is a really versatile, simple, moist and tasty cake! Thanks!
CherylLK
2012-04-02T08:37:36-04:00
A lovely recipe. Very moist and not too sweet! The only change I made was using dark brown sugar since that's all I had on hand. Probably wouldn't have made much of a difference, though. I'm going to mention this recipe (and put a link) in a blog post, if that's okay.
jlplitt
2011-10-29T09:32:15-04:00
Yum!! I make this last weekend for visiting guests and my family. It was a moist, light, flavorful cake. I was asked to pass the recipe onto the visitors and plan to make it again in another week. My family loves various apple cakes in a fall. This is a great variation with the molasses and other seasoning. I used gala apples and 1 t of powdered ginger since it was all I had on hand. Definitely a keeper!
