Maple Apple Ginger Cake

Going through the backlog of recipes I have bookmarked, I found this simple cake from Baking Bites. It was homey and just what I was looking for with this weather. Plus, it made the house smell fantastic! Since it’s not too sweet, it’s also great for breakfast.

1 ¾ cup all-purpose flour (I always use white whole wheat, though)
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ cup butter, room temperature (I use cold vegan margarine)
¾ cup brown sugar
3 large eggs
½ cup maple syrup (ideally medium or amber)
1 tsp. vanilla extract
1 Tbsp. freshly grated ginger root
¾ cup lactose-free sour cream (or Greek yogurt)
2 cups diced, peeled apples (2 medium apples)

Preheat oven to 350 °F. Lightly grease and flour a 10-inch tube pan.

In a medium bowl, whisk together flour, baking soda, baking powder and salt.

In a large bowl, cream together butter and brown sugar until light. Beat in eggs one at a time, followed by maple syrup, vanilla extract and fresh ginger. Stir in half of the flour mixture, followed by the sour cream, followed by the remaining half of the flour mixture. Mix only until just combined and no streaks of flour remain. Stir in diced apples, then pour into prepared pan.

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean and the cake will spring back when lightly pressed.

Cool cake in pan, then use a knife to loosen it from the sides. Invert cake onto a large plate, then reinvert onto a serving plate or cake keeper before serving.