Ginger Apple Torte
And this is the cake out of the oven -- we made one mistake, which is that this time we forgot to sprinkle the last two tablespoons of sugar on top. Usually, the cake has a glossy top!
We have lots of measuring ahead of us! Lemon zest, molasses, rum, ginger, walnuts, vanilla, flour, baking soda, apple, turbinado sugar, light brown sugar, cloves, cinnamon, allspice, ginger...
Amanda torments Sarah, our photographer, by bringing the dreaded green Palmolive bottle into the frame!
Makes sense to get the main measuring done first: the dry ingredients.
Merrill slices Honey Crisp apples.
To cook the apples, you first brown butter -- get it nice and nut brown!
Merrill sauted the apples for a bit....
then added some of the turbinado...
and then we discovered that the apples were stewing, not caramelizing. We had a serious huddle about the matter.
And made the executive decision to turn up the heat. We're geniuses! And we like our apples caramelized.
Merrill uses the edge of a teaspoon to peel the ginger skin.
Creaming the butter and light brown sugar. Make sure it gets super light in color -- this will tell you that air has been whipped into the mixture.
Goofing off about something. Or maybe just making weird faces again.
Who made this mess?!
The molasses seeped into the creamed butter. Cool right?
Then it curdles the mixture, but not to worry, it all comes together later.
We carefully pour the dry ingredients into the mixer.
This is the bottom layer of batter.
Then the apples go on top, followed by the rest of the batter.
Walnuts are the finishing touch.
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Author Notes: Thanksgiving desserts have to be able to be made ahead and not require much work for serving. After such a large meal, who wants to start cooking again? I think that’s why pies are such a popular Thanksgiving dessert. This torte is part gingerbread, part apple cake. (The gingerbread is a variation of Laurie Colwin's from Home Cooking. I used to bake it in a heart-shaped pan. ) Ginger is thought to aid digestion, so this is perfect for after Thanksgiving dinner. It can be made one-two days ahead, and the flavors will develop. - drbabs
- drbabs
Food52 Review: A fusion of gingerbread and apple cake, this recipe is our dream cake for fall -- layers of spiced batter sandwich tender caramelized apples and on top a coating of turbinado sugar melts to a sturdy, glassy crust. Eat this cake fresh, within a day, and make sure you caramelize the apples when sauteeing, so they get a little oomph! - A&M - A&M
Serves 6-8
- 3 large apples (I used Honeycrisp and Fuji.)
- 4 tablespoons turbinado sugar, divided
- 1/2 cup (1 stick) unsalted butter + ~2 TB butter + more for pan
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 teaspoon ground ginger (if you want more of a gingery kick; optional)
- 3/4 cups brown sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon grated fresh ginger (I peeled a 2 inch piece and grated it with a microplane grater)
- 1 tablespoon molasses
- 3 tablespoons dark rum
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup plain Greek yogurt
- 10 walnut halves
- Preheat oven to 350. Butter a 9” springform pan. If you are concerned about your springform pan leaking, wrap the bottom with aluminum foil.
- Core and peel apples, and cut into thin slices. Melt ~2 TB of butter in saucepan and cook until it is lightly browned. Stir in apple slices until all slices are covered with browned butter. Sprinkle ~2 TB turbinado sugar over apples, and continue to saute, stirring occasionally, till apples are softened and most of the liquid has evaporated. Set aside.
- In a medium bowl, stir together flour, baking soda, cinnamon, cloves, allspice, ginger (if using) and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar till fluffy. Beat in two eggs. Beat in lemon zest, ginger, molasses, rum, and vanilla extract. (The mixture will look curdled. It's OK.)
- Stir in the flour mixture a little at a time, stirring after each addition so the batter is thick and smooth. Fold in the milk and yogurt till batter is smooth and thoroughly combined.
- Scrape half the batter into the prepared springform pan. Cover with apple slices, and spread the other half of the batter over the apples. Smooth top with spatula. Place walnut halves on the top of the cake, and sprinkle the remaining 2 tablespoons of turbinado sugar over the top of the cake.
- Bake for 50-60 minutes, or until the top of the cake is golden brown and a tester inserted into the center comes out clean. The cake may slightly pull away from the sides of the pan.
- Transfer to a cooling rack. Run a knife along the edges of the cake to loosen it completely from the sides of the pan. Open the ring and remove it. If you want to remove the cake from the base of the springform pan, wait until it has cooled completely, then slide a long thin spatula between the cake and the base. Use a large spatula to then move it to a serving plate.
- Serve as is or with a scoop of vanilla ice cream or a blob of barely sweetened softly whipped cream.
- Your Best Non-Pie Thanksgiving Dessert Contest Winner!
Tags: breakfast, comfort food, Easy, Holidays, spicy
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5 months ago DAVILCHICK
I've made this several times and decided it was the perfect complimentary dessert to Amanda's Fudgie Rum Balls to close our xmas dinner. The problem was when I went to put the batter and apples in my 9" springform pan, it had disappeared. Instead I used an 8" x 8" square glass pan and it still turned out great. Same heat, same time, same everything. Just square instead of round. :)
5 months ago drbabs
Barbara is a trusted source on General Cooking.
Wow, that's great. I'm so glad it worked for you.
5 months ago BavarianCook
I was initially drawn to this for the purpose of using up some extra apples and fresh ginger but boy, what a reward this was! An amazingly tasty cake that is a real comfort food! Thanks for a great recipe!
5 months ago drbabs
Barbara is a trusted source on General Cooking.
I'm so glad you enjoyed it. Thank you for commenting.
6 months ago shs
Thanks- I rarely comment on recipes, but this was exceptional! The photo does not do it justice!
6 months ago drbabs
Barbara is a trusted source on General Cooking.
Wow, thank you! I'm so glad you liked it.
6 months ago shs
Has anyone tried to freeze this cake? How does it hold up?
6 months ago drbabs
Barbara is a trusted source on General Cooking.
I've never frozen it, but I think, well wrapped, it would hold up fine. You would not have the glossy crunchy top after freezing, though.
6 months ago ebzrob
Made this for Thanksgiving and it was AMAZING!!! Love the crunch of the turbinado sugar. I made some substitutions based on some of the comments (and what I had on hand) - used Grand Marnier in place of the rum and sour cream in place of the Greek yogurt. Thank you for the wonderful recipe - it was enjoyed by all!
6 months ago lapadia
I second ebzrob's comment! I Forgot to mention, yesterday, that I used Honey Greek yogurt...either way = delicious :)
6 months ago drbabs
Barbara is a trusted source on General Cooking.
Thank you both so much! I'm really glad you enjoyed it. (looking forward to my oven being repaired so I can make it again....)
6 months ago lapadia
Hi drbabs! Great recipe enjoyed by all at, Happy Thanksgiving!!
6 months ago drbabs
Barbara is a trusted source on General Cooking.
Hi lapadia! That thrills me. Happy Thanksgiving!
6 months ago phyllis
Just took my torte out of the oven for tomorrow's meal. It smells wonderful and I am so looking forward to eating it. I'll let you know how it is, but I expect it will be delicious.
6 months ago phyllis
As expected, drbabs, the cake was delicious. I read many of the comments and was a little skeptical, but I went ahead anyway. I should mention that I don't like to bake, especially with recipes that don't use weight measures. I'd rather cook a meal for 50 than bake. That being said, I do on occasion bake. After reading the comments, I decreased the amount of flour by 2 tbsps and I used 3/4 cup of buttermilk instead of the yogurt/milk combo. The cake was moist and delicious and several of my Thanksgiving guests said, as they took bites, 'this is delicious'. Thank you, drbabs!!
6 months ago drbabs
Barbara is a trusted source on General Cooking.
Phyllis, thank you so much for letting me know that it worked for you. I'm glad you all enjoyed it. Happy Thanksgiving!
6 months ago pattycakes
Drbabs, I have certainly had the experience you're having now, where something that's perfect for me is deemed somewhat less by another...in fact, my husband is one of my worst critics. Thank you for your kind and open response. I'm going to post an apple cake that I love that's my go-to cake called Nobby Cake. It's a revision of a Farm Journal Cookbook recipe; I have found the old book that my mom had to be a goldmine of apple recipes. Since we live on an old farm with lots of mature apple trees, it's a natural. I think the idea of more molasses, etc., had to do with getting closer to the idea of gingerbread. Thanks for continuing the discussion! : )
6 months ago pattycakes
I should have said "go-to apple cake."
6 months ago drbabs
Barbara is a trusted source on General Cooking.
Patty cakes, I feel your pain. My husband is one of my worst critics, too. Looking forward to seeing your apple cake recipe.
6 months ago pattycakes
Amanda, thanks for the clarification, and of course I recognize the difference between this and epicurious. I value your site because of what it represents, which is passionate amateur cooks. I was responding to what I perceived to be a criticism of the tone of my comment, which was not couched in the correct positive tone. However, as I said, I had big hopes for this cake, it took a lot of time to make, and it wasn't as good as I expected it to be given the language used to describe it. I also wondered about whether beginning bakers would have a success with it. Clearly everyone else did, or they didn't post about it. I will also add, on a positive note, that I live at 5000 ft. and the recipe works with no adjustment at this altitude!
6 months ago pattycakes
I would like to be writing that this cake lives up to the "dream cake for fall" label, but it does not. The concept is great, but the cake just isn't that good. In addition to that, it lacks the basic cake-making directions that those who are are not totally familiar with the process need. (All ingredients should be at room temperature; perhaps alternating wet and dry because there is no "folding" in of yogurt and milk at the end, they need to be beaten.) I imagine that upping the gingerbread component--molasses, ginger, etc., would make it more what I expected it would be.
6 months ago amanda
Amanda is a co-founder of Food52.
pattycakes, I'm sorry you didn't have a good experience with this cake but making suggestions for how to improve the recipe, rather than criticizing, would be more welcome -- and more in the collaborative spirit of our community. We fully tested this recipe and I've made it many times since because I like it so much. I like your idea of adding more molasses and ginger, and that would be an easy tweak. All of our cooks like feedback and it sounds like you're an experienced baker -- I hope you'll continue contributing, and remember that we're all in this together, and trying to eat well, share ideas, and become better cooks!
6 months ago pattycakes
When I re-read my comments, I can see why you characterize them as critical. However, I do say some specific things about how the cake could be improved, and I do think it's worthwhile to have comments that express other experiences. I value epicurious for that very reason: I can see the good with the bad reviews, and I can weigh them against each other. I do love this site, but my experience of this cake wasn't the wonderful one that others had. And, I am a recipe developer, and when I went through it, I wondered why the steps I mentioned (room temp eggs, milk, etc., and beating in milk and yogurt weren't mentioned.) Sorry you took it as criticizing rather than as a statement of my experience of the cake and the recipe.
6 months ago amanda
Amanda is a co-founder of Food52.
I'm glad you wrote back because I think this is a great conversation to have, and I appreciate your feedback. It's also great that you're a recipe developer, because your expertise is valuable, and we'd love to have more of it on the site. The key difference between Epicurious and Food52 is that Epicurious recipes come from professional test kitchens and are edited with style books specific to their publications. Our recipes come from all kinds of home cooks around the country. Some are professionals, some are bloggers, and some are just experienced and passionate home cooks. While our editorial team does clean up recipes for clarity, we don't edit heavily because value the voice of the writers, and want that to shine through, rather than standardizing every curated recipe. However, we of course want everyone to have a good experience with our curated recipes, so getting feedback for how to improve the make-up and instructions for a recipe is something that everyone wants. For instance, a note to bring the eggs, milk and yogurt to room temp is great. And offering this suggestion in a supportive way is all we ask. I know drbabs, the author of this recipe, and she is constantly working to improve her recipes, and I bet she'd be delighted to hear your expert feedback and make improvements to the recipe itself.
6 months ago drbabs
Barbara is a trusted source on General Cooking.
Wow, what an interesting conversation. Pattycakes, thank you for commenting. And Amanda, thank you for your responses. This recipe was the result of a lot of trial and error on my part. (Fortunately I have lots of friends who are willing to put up with my baking experiments.) I'm not a professional baker--far from it--and I am constantly working to improve. The recipe is a bit complicated, and I have made it since and made it easier (like I use buttermilk instead of the yogurt and milk mixture if I happen to have it on hand). As for upping the molasses and ginger, i think that's entirely taste specific. I wanted to evoke gingerbread, but make it a dessert cake. I'm really sorry that you didn't like it; it is disappointing to make something that you think you will enjoy, and have it turn out not to your liking. If you make it again and are able to improve it, I'd love to know what you do. I make this cake frequently--it's become a signature dish--and i do find that it's a little bit different each time. In any event, I really appreciate your comments because I am continually working on my cooking and baking skills, and this really helps me.
7 months ago za'atar
This was the first recipe I've made from Food52 that didn't quite live up to my expectations. Followed the recipe exactly and for me it turned out a bit dry. Perhaps I'll give it another go soon.
7 months ago TheWimpyVegetarian
i for one would encourage you to give it another go. this has become one of my favorite, and oft used, recipes on this site. The only difference for me when I make it is that I always weigh the flour. I use 4.5 ounces per cup as my metric.
7 months ago drbabs
Barbara is a trusted source on General Cooking.
Za'atar, I'm so sorry it didn't work well for you. I'm not sure why, but this is a recipe where you should avoid using low fat milk or yogurt. Also, as chez Suzanne says, be sure you're not overdoing it on the flour. I hope you make it again and that it works better next time.
about 1 year ago Three muchachos
This was delicious and easy to make. Turned out beautiful. It looks so nice when you serve it with the sliced apples in the middle. I watched your video clip also which I enjoyed. Great flavor, great recipe. Thanks
about 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Thanks for letting me know. I'm so glad you enjoyed it.
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Made this last night and everyone loved it. It reminded me today (after the spice flavors, molasses, etc. had settled in) of my mother's applesauce cake. I scattered pecan pieces on top, as we had no walnuts. What a great idea, that crunchy sugar top! (I will surely steal that technique in due course.) ;o)
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
I'm honored that you made this, and so glad that you all enjoyed it. I've done pecans on top, too, and I think it does make a difference. Thanks for letting me know!
over 1 year ago DAVILCHICK
drbabs, I asked you a question about this recipe a while ago about whether I had to use a paddle attachment or whether I could do it by hand. You said I could use a hand mixer but II never ended up making it back then. However, I ended up making it a couple of weeks ago and OMG, fannnnnnnnnnntastic. I had never really 'baked' before and I certainly had never made a torte but we were invited to a friend's house for a few days and everyone there was a foodie and the rule of the house is that everyone be in charge of an entire meal. It was a huge hit and now I have a little bit more confidence and will try to bake something else. Many, many thanks.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Oh, I'm so glad it worked well for you!
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
P.S. Love that you can make this a few days ahead! Perfect. Just perfect!! ;o)
over 1 year ago BocaCindi
All I can say is Wow!! I just finished eating a piece while I was pulling up this site. LOVE FOOD52!! This torte is so incredibly delicious. I did three and a half apples, assorted varieties. Used Grand Marnier instead of the rum. Heaping teaspoon of cinnamon. Both fresh and ground ginger. One-quarter teaspoon of nutmeg. Will be making this many more times. Baked it for 50 minutes. Wonderful. Now I'm going to see if I can wrap it up for some more guests tomorrow. I'm not sure I can do it without having another sample -- just to make sure it's still okay from ten minutes ago. Thank you, drbabs. You did good.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Why, thank you BocaCindi! I'm so happy you enjoyed it!
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Making this on New Years Day, to serve with a big pot of soup and a salad -- another all-FOOD52 meal, I might add. Cannot wait! Close friends and neighbors have kids at Oregon and my younger son is at Wisconsin, so the Tournament of Roses will be particularly fun this year. ;o)
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Have fun! What soup and salad are you making? I want to do that for New Year's Day, too!
over 1 year ago Jenniferino
This was so delicious! It disappeared so quickly. I think my dad ate 1/4 of the torte by himself in one sitting. I get tired of all of the pumpkin pies and gingerbread cakes during the holidays. This is a great alternative and I love the layer of apples in the middle! Will definitely make this again and again :)
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
I'm so glad you liked it (your dad, too)! Thanks for commenting!
over 1 year ago CentralCoastContessa
I've made this twice to rave reviews. A bounty of fall apples at the farmers market inspired me. I used about 5 apples instead of 3. Fresh ginger: but of course! Best topping so far is whipped cream/creme fraiche.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
I just saw this--thank you! I'm so happy you liked it.
over 1 year ago frankll
I made this for Thanksgiving and it was delicious. I was worried when the top looked well done after only 45 minutes of baking, but the inside was moist and delicious. I will definitely make this again! Thanks.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
I'm so happy you enjoyed it. Thanks for letting me know!
over 1 year ago Katjaellen
Oh, this was delicious. I used apples from our last apple-picking expedition, and made it gluten free. I used King Arthur Flour gluten-free pancake mix to replace the regular flour and baking soda and, with no rum, I used apple cider. I'll definitely be making this again -- probably for Thanksgiving!
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
good to know you can make it gluten-free.
over 1 year ago Pandora
Tried this day before yesterday and loved it. I added chopped walnuts to the batter, because i like a little extra crunch in the cake. Had to use light rum so it didn't have a very strong rum taste. I think it would be good with Grand Mariner in it too!! I took some of over to my friend, who loves ginger, along with the recipe. Oh - I was going to add some pieces of candied ginger, which I thought would be good, but forgot to add them. Next time!!!
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Nice additions! I'm so glad you liked it.
over 1 year ago BlueKaleRoad
I'm planning to make this for our book launch party this weekend. It looks amazing! Thanks for your variations note - I have cider and sour cream in the fridge already so may use those ingredients. Sounds like you had a fun party!
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Oh, that's so great! I hope you enjoy it! Thanks for letting me know. Have a great party.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
NOTE ABOUT VARIATIONS: I made this yesterday for our FOOD52 book launch party, and changed things around a bit. Since there have been questions about substitutions, I wanted to share what I did. I used apple cider in place of the rum, half and half instead of milk, and sour cream instead of yogurt. I also put all the liquid ingredients together in my prep, and added them together in step 4, then gently stirred in the flour mixture. The cake came out delicious, but needed about 5-10 more minutes of baking (it collapsed a little when it cooled, even though the tester came out dry.) Turns out it's really forgiving, so feel free to make substitutions.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
The cake was amazingly delicious, thank you so much for bringing it drbabs. It was fantastic and a recipe I plan on making. Its moist and tender just perfect!
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Thank you, Suzanne. It was so much fun meeting you and seeing your beautiful apartment. We all had a great time. As for the cake, I hope you're enjoying the leftovers! :) I'm glad you liked it. XO
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I was hoping for some leftovers but it was all eaten, I should have squirelled away a piece for me, Thank you so much I so enjoyed meeting you and Harry, It was so much fun, I want to do it all over again,
over 1 year ago Lizthechef
I'm glad I saw this on the front page - I forgot to make it last year and it looks so delicious!
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Oh--I hope you do. I'm making it a lot right now--it's perfect for this time of year. This is what i really like about the site re-design--the front page recipes keep changing and it reminds me of all those I wanted to try but didn't get around to.
over 1 year ago HayleyC
I made this over the weekend with my best friend who was baking for the first time. What a wonderful introduction. We were both ecstatic with the result and I am looking forward to baking this again soon!
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, Hayley. i'm so glad you both liked it (and that she wasn't put off by the clean-up!).
over 1 year ago slidedtd
Making this deliciousness tonight. Hope all goes well :)
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
I hope it was good for you! Thanks for letting me know.
over 1 year ago slidedtd
It was very good! I think I'm going to to make some cupcakes with this and use carmelized apples as a filling
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
great idea!
over 1 year ago whmcdevitt
fantastic cake, so good!!....mmmmmm
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
I just saw this as I'm making the cake myself--thank you so much; I'm so happy you like it.
over 1 year ago EmilyC
drbabs -- if all goes well, I'm making your cake tomorrow and I can't wait! One question: I don't have rum...should I just leave it out (no substitute) or sub an equal amount of something else, maybe apple cider?
over 1 year ago fortyniner
EmilyC - I know this question was directed at drbabs, but just wanted to let you know that I substituted Grand Marnier for the rum and further down the page drbabs advised someone else to use milk, non alcoholic apple cider or apple juice instead of the rum. This cake is an absolute favorite in our household and it's difficult to just have one piece!
Good luck with making it.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, fortyniner...Hi Emily! Yes, you can substitute apple cider or juice, or even more milk (you need the liquid). The rum gives it a little more depth of flavor, but the cake will be fine either way. I'm so happy you're making it! Please let me know how it turns out.
over 1 year ago EmilyC
Oh my -- this is a heavenly cake! I couldn't wait until after dinner to try it. I love how the cake isn't overly sweet and the spices are just right. I made it with honey crisp apples, fresh from the orchard. I subbed apple cider for the rum and it worked just fine. Great cake, drbabs, one that I'll be making again for sure!
over 1 year ago EmilyC
And thanks fortyniner for your input!
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, Emily. I'm so glad you liked it.
almost 2 years ago BloomingtonBaker
I made this ages ago and it was so good that I still think about it every so often. I'll definitely be making it again this fall.
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks so much for letting me know!
about 2 years ago aclezotte
This was really fantastic, unfortunately I didn't have turbinado sugar on hand, but I took the leftover butter and apple juice from the saucepan, boiled it down, and glazed the cake with the syrup, and it made the same crispy, glassy crust. Either way, the smell was my favorite thing about making this cake.
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
What a great idea--I'm so glad you enjoyed it!
over 2 years ago artsycella
Mm... this was absolutely delicious. I made it for a small Christmas dinner, and it was gone quickly. Our out-of-town guests happily ate it for breakfast too. Thanks for the great recipe! I especially love the turbinado sugar crust.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Oh--I just saw this! Thanks so much--I'm so glad you enjoyed it!
over 2 years ago hummingbirdap
Ginger and apple go so well together. Beautiful torte!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks so much!
over 2 years ago TheWimpyVegetarian
This cake was such a hit at Thanksgiving, I decided to make it again for my annual Christmas dinner party last night. Everyone raved about it! One woman initially said, oh I only want a half a piece, really, just a sliver. But once she had one bite, it was: um, can I have the other half? She polished the whole thing off. Thanks again for such a great, great recipe!!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thank you, ChezSuzanne, for your sweet comments. It thrills me that so many people are enjoying that cake.
over 2 years ago BLB
This was Delicious and I'll make it again. I learned that it really needs to be served at room temperature.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Yes, it does need to cool completely. I'm so glad you liked it!
over 2 years ago BLB
And definitely should not be Cold!
over 2 years ago fortyniner
We ate some on the day I made it and then next day when friends popped around I warmed each slice for about 20 secs in microwave and served with whipped cream and icecream. Sadly there was none left for a third day!! Way too good.
Making this again Friday for our Christmas Day dessert! Yummo......
over 2 years ago monkeymom
drbabs, this is really an amazing cake. I love the crunchy top and each bite is so interesting with the ginger and caramelized apples. Your spice blend with the fresh ginger and lemon peel...and rum is really great! I can't wait to make it again!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Wow--I'm so glad you liked it! And I can't wait to try your rolls. You've inspired me to get to work on bread baking this winter.
over 2 years ago Cindyatbeach
Hi Dr. Babs - I can't wait to make this recipe; it sounds scrumptious! Is there a non-alcoholic substitute for the rum that would work? Thanks.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Hi Cindy. You can skip the rum if you like. You may need a little more milk to make up for the liquid. I think apple juice or non-alcoholic apple cider would be good, too. Please let me know what you do, and how it works out.
about 2 years ago BlissfulBaker
I made the torte without rum today, upping the milk as drbabs suggested. I brought it to a dinner party & the hosts requested the recipe, so I'd say that was a good sign! I'm sure the rum adds a unique flavor to the cake, but it's quite delicious without it.
over 2 years ago Carol Sacks
drbabs, I have a torte in the oven and our house smells marvelous! Taking it to a Hanukkah dinner this evening. I look forward to making more of your recipes.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Happy Chanukah, Carol! I hope you and your family enjoy the cake.
Thank you so much for letting me know.
over 2 years ago janine vici senior
dear drbabs: just made my venezuelan version of your ginger apple torte with our delicious dark rum. used honey instead of molasses (it doesn't exist here) and had to use lime zest instead of lemon as it doesn't exist here either. used royal gala apples, delicious... i'm halfway down thru it, baked it in a bundt pan and it looks pretty nice and golden brown.
the bad part is that we have had terrible rain for the past week and it didn't rise so well because of the excessive humidity. but what else to do on a rainy day stuck at home because of mudslide warnings, but bake a ginger apple torte?
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Venezuela, wow...you can't imagine what an honor it is to me that you made the torte and adapted it to your own ingredients. Thank you for letting me know. I hope the sun comes out today.
over 2 years ago Jestei
THIS LOOKS INSANELY GOOD! Can't wait to make it and congrats darling Drbabs!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, sweet Jenny. And great article in the Times today, btw.
over 2 years ago Literary Equivalent
I made this on a lark for Thanksgiving, not even daring to promise a dessert because I hadn't made it before (and because my son is not quite 4 weeks old). We LOVE gingerbread, have magnificent local apples (Winesaps! I caught them in season this year!), and I was so intrigued. This was automatically my hubby's favorite cake of all time, and will be made many times in the future. The crunchy top is awesome, especially for my frosting-hating hubby, and the flavors are just delicious. Congratulations and wow, wow!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Oh--I'm so happy that you and your family liked it!
over 2 years ago Oui, Chef
Congratulations, drbabs! This lovely will be added to our holiday rotation for sure. - S
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, Steve! I hope you enjoy it!
over 2 years ago fortyniner
Have just made this cake and it is smelling divine. I substituted a few things - treacle for the Molasses, Grand Marnier for the rum, chopped pecans for the walnuts plus also added some ground nutmeg and ground Cardamon. I got to scrape the bowl - cooks delight and the taste so reminded me of the ginger spice cakes my Mum used to make 50 + yrs ago in UK!
Lots of ingredients and took a while to make but so worth it, can't wait to have it for dessert with whipped cream. The carmelised apples (I used Granny Smiths as had a huge bag of them) went so gorgeous with all that sugar and butter - I was tempted to just sit and eat the apples!
Thanks for a great recipe - this will be added to the list of repeat performers!
over 2 years ago fortyniner
Sorry I meant to write chopped pistachios instead of walnuts! My cake resembles the piccie above which always delights me when things turn out looking so good!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Oh, I bet nutmeg and cardamom are divine in this cake! I'm so happy you enjoyed making it--all the clean-up is a bit of a pain--sorry!--but as you can see it's very easy to make your own, and I hope you enjoy it. Thanks for commenting!
over 2 years ago fortyniner
Thanks again drbabs, this cake was worth every bit of all the washing up! Truly has to be one of the best cakes I have ever tasted, the combinations of flavours is amazing. I have decided to make this again for our Christmas Day dessert as it is a much better lighter and tastier option for us here in Oz. The Cardamon went so well in the cake, I am a bit of a cardamon freak and couldn't resist adding it to your recipe (Hope you don't mind).
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Actually, I love that you added cardamom; I plan to try it myself the next time I make it. Have fun with the recipe!
over 2 years ago abbygayle
I made it with a mixture of spelt flour and coconut flour for the wheat intolerant in my family. It was the best desert at our Thanksgiving meal. Only regret is that there were no leftovers.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I'm so glad to know that that worked-- I was wondering if it were possible to make it gluten-free. I'm glad you all liked it--thanks for commenting!
over 1 year ago mward
Abbygayle, could you tell me now much of each of the flours you used for the cake? I have a very good friend who's gluten intolerant and it would be nice to be able to make this so she could eat it...
over 2 years ago enbe
Oh, and in a pinch I added pecans to the top (ran out of walnuts) and it looked fantastic!
over 2 years ago enbe
This was delicious, although I didn't cook the apples enough. Thanks!
Oh, and, I just did have my leftovers of this for breakfast. Yum.
over 2 years ago amanda
Amanda is a co-founder of Food52.
I ate it for breakfast, too. I love a cake that works for both dessert and breakfast.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Re: not cooking the apples enough--don't use a non-stick skillet! They reduce and brown much better in a stainless steel skillet.
Re:breakfast--We had some leftover that I brought to work this morning for us all to have for breakfast-- it was so good! I'm so glad everyone is enjoying this cake.
over 2 years ago enbe
I didn't use a non-stick skillet. I'm just plagued by an inability to be the least bit patient! Oops. It was still great. I'm thinking of bringing it to another potluck next week.
over 2 years ago TheWimpyVegetarian
This was just wonderful!!! My 5 year old great-nephew had 3 pieces before we cut him off, and we caught my sister-in-law going for a 4th piece a little while ago. Huge hit, and I may make it again for a Christmas dinner party I'm having in a couple weeks. Thanks for a great recipe, drbabs!!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I'm so happy your family liked it!
over 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congratulations! This is on the menu today (sans walnuts because of allergies) and I can't wait! I sent it to my brother in London to cook for a Thanksgiving gathering that he's hosting too!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Wow--thanks!--I hope you have a wonderful holiday!
over 2 years ago lapadia
Wow...I was just able to sign into my computer since Monday, after our snow/wind storm on Monday. Congratulations to you drbabs, I am so happy for you!!! I will definately be making this sometime during this Holiday Season, oh and Happy Thanksgiving!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, lapadia--I hope you all enjoy it. Happy Thanksgiving to you and your family!
over 2 years ago CottageGourmet
Hey Dr. Babs, congratulations on the win and I hope you have a lovely Thanksgiving! I was truly honored to be in the running with a cook as good as the likes of you.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Wow, thank you so much! (blush!) I love cranberries and bought some so I could make your dessert soon. Have a happy Thanksgiving!
over 2 years ago TheWimpyVegetarian
Just took this out of the oven and it smells great!!! Can't wait to try it tomorrow! If the dogs don't get it first... :-)have a wonderful Thanksgiving with your family, drbabs.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I so hope you enjoy it. (No! The dogs can't have it!!) You have a wonderful Thanksgiving, too, Suzanne.
over 2 years ago TheWimpyVegetarian
Ohhhhh!!!!! I just saw that this wonderful torte won! Totally spaced that this was Wednesday. Many congrats - your torte will have center stage at our table tomorrow. Love the pictures of you and your family.
over 2 years ago Lizthechef
Best congratulations - sorry I was no help dealing with your cheesecake. Happy Thanksgiving to you and your family. Will think of you and your mother-in-law when I make the gravy!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks so much, and Happy Thanksgiving to you! (And it wasn't my cheesecake, BTW, it was a foodpickle question that I didn't understand.) Thanks for being so incredibly generous with your help, advice and feedback.
over 2 years ago gingerroot
Congratulations, drbabs!! Wishing you and yours a wonderful Thanksgiving. I'm making this later today for our Thanksgiving table. : )
over 2 years ago gingerroot
: )
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, gingerrot! Happy Thanksgiving to you and yours also!
over 2 years ago nannydeb
Congrats drbabs!!!!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks! So excited!
over 2 years ago Sagegreen
Congrats, Barbara!! What a sweet victory to add to a happy thanksgiving celebration!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thank you, Annaliese, and Happy Thanksgiving.
over 2 years ago brooke's kitchen
Congratulations drbabs! This looks truly amazing; I can't wait to try it. Have a wonderful Turkey Day!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks--I hope you also have a wonderful day!
over 2 years ago TiggyBee
Congrats!!! Yay for you!!! Happy Thanksgiving Drbabs to you and yours... : )
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks--happy holiday to you, too!
over 2 years ago skilletlicker
It is in the oven NOW! It smells amazing and looks absolutely gorgeous! I'm making it for Thanksgiving. Thanks for the recipe...
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
It's my pleasure--I hope you and your family enjoy it! (Love your handle...)
over 2 years ago dgrush
Good luck Barbara! You'll have to make this for us when you come in town.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks David; I'd love to.
over 2 years ago ashleypiersonchasesdinner
Congratulations! Looks delicious, and I love all the suggestions on varying ways to serve this, dessert, brunch, anytime!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks so much--I hope you make it and that you enjoy it!
over 2 years ago janine vici senior
hi i'd like to know what substitute i could find for molasses? could it be honey? in can't find it, or turbinado sugar in caracas, venezuela...only normal brown sugar. and royal gala apples.
also i wanted to ask you about balking the torte in those baking panshave are mini bundt molds as i'd love to give them as gifts for xmas. could i butter and sugar the molds for it cristallize on the cakes instead of the bottom, as in the ring mold for the original torte? many thanks, your fan from caracas, venezuela... janine
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
You can use brown sugar: "Substitute 1.5 cups brown sugar for every 1 cup molasses," according to this very useful site: http://www.foodsubs.com... The same site has a page for dry sweeteners that you might also find helpful. Also, you should go to the foodpickle portion of this site to ask your other questions. There is a link at the top of this page to "foodpickle." Unless it is very urgent, I suggest you wait until this Friday or over the weekend to post the question, as foodpickle is extremely busy with Thanksgiving emergency questions. ;o)
over 2 years ago janine vici senior
many thanks antonia for your suggestion. fortunately for this once a good friend offered to give me some molasses she brought back from usa. but i'll check for the foodpickle after thanksgiving( we don't have that custom here) and see ;)... janine
over 2 years ago elisejoy
Unbelievable!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks--I hope you make it and that you like it!
over 2 years ago lreissod
So proud of you. I voted!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thank you, Daddy, I love you!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Aw, sweet!!!
over 2 years ago TiggyBee
My heart is just melting...
over 2 years ago jamie321
I love apple cakes and gingerbread but never would have thought to combine them. Can't wait to try this!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks--I hope you like it as much as we do!
over 2 years ago The Internet Cooking Princess
I hate Thanksgiving pies with a passion! {I suppose hate is a strong word. Pumpkin and pecan pies just are not my cup of tea.} Thanks for giving me a great little dessert to make that'll I'll actually enjoy! {And maybe even share.}
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks--I hope you do enjoy it!
over 2 years ago cheese1227
I've got a nut hater at my table this year. Does leaving out the walnuts affect this recipe too much?
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Not at all--I really put them on there to make it look pretty.
over 2 years ago nannydeb
I made this last night (having some for breakfast right now) and it was fabulous! I took some to my neighbor who promptly called me and said it was the best cake she ever ate! Thanks for a great recipe!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
So glad y'all liked it!! Thanks!
over 2 years ago lapadia
Happy Thanksgiving, drbabs! I wanted to mention that I will definately be making your recipe before the end of the year sometime, and good luck in the finals!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Happy Thanksgiving to you, too! I hope you all enjoy it!
over 2 years ago lrgrush
This looks yummy! I might have to test it on the family for Thanksgiving!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thank you, seestor! We can make it together for Jingle Bells! Love you!
over 2 years ago eateronly
I'm not from the ginger lovers, but this cake is really good! Something new to be thankful for every year.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thank you, honey! <3
over 2 years ago micki barzilay
Congrats...Love this recipe though being allergic to walnuts I'd have to switch it up to pecans or almonds....
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks! I'm sure it would be good with either pecans or almonds or even no nuts at all.
over 2 years ago melissav
Yeah Dr. Babs! Now I know what we're having for dessert this Thanksgiving!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, melissav. I'm truly honored.
over 2 years ago monkeymom
congrats to you drbabs! Great job!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks so much!
over 2 years ago testkitchenette
You go drbabs! I love this recipe!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I hope you get to make it. Thank you!
over 2 years ago gingerroot
Congrats on being a finalist, drbabs!!! What an amazing looking cake.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, gingerroot. (when I typed your name into my phone, it came out honeypot. Isn't that cute? )
over 2 years ago sticksnscones
Congrats on a delicious sounding recipe. Makes me want to run into the kitchen right away. I loved Laurie Colwin and miss all her touching food essay & recipes. Thanks for paying tribute to her.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, sticksnscones. Her two cookbooks are my treasures. When my daughter was little, we did a lot of baking from those books.
over 2 years ago Waverly
This sounds like a great combination. Congratulations on being a finalist!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, Waverly.
over 2 years ago TheWimpyVegetarian
OMG this looks really fabulous, drbabs!!! No way I'm waiting until Thanksgiving to make this. Major congrats on being a finalist!!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks so much! It's really so exciting!
over 2 years ago KTC
Wow, this looks so good! Congratulations on being a finalist!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thank you, KTC. I hope you have a chance to make it.
over 2 years ago Midge
Congrats drbabs!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, midge!
over 2 years ago thirschfeld
Congratulations on being a finalist drbabs. Great looking cake.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Well, tom, I'm so happy you like my recipe, and I hope you try it.
over 2 years ago Lizthechef
Once again, you have the magic touch! Congrats and Happy Thanksgiving!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Hi Liz! Thanks and Happy Thanksgiving to you, too!
over 2 years ago Sagegreen
Congrats on being a finalist! Yay!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thank you so much!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Hi everyone! This is so exiting! I'm at a professional conference and just checked my email and found this! ! @aj, the cake keeps for 2 or 3 days, but the top loses its crunch. So if you want the crunchy top, you have to make it no more than a day ahead.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congratulations drbabs!!!! Woo hoo!! I bet this smells terrific baking away in the oven.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks! It does!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Congrats, drbabs! I can't wait to make this one. A whole tablespoon of freshly grated ginger! Now you're talking. How does this hold? I.e., how far in advance of T-Day can I make it? Thanks so much. ;o)
over 2 years ago TiggyBee
Yay drbabs!!! Congrats on this beautiful torte!! This will be going on the table on Thursday!! : )
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks...i hope you and your family like it!
over 2 years ago lapadia
Editors Pick and a Finalist....CONGRATS!!!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thank you lapadia!
over 2 years ago nannydeb
Congrats on being a finalist! This sounds wonderful!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, nannydeb!
over 2 years ago Midge
So many of my favorite things in one cake. This sounds absolutely delicious.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, Midge! Please let me know how you like it if you decide to make it.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Love this and plan to make it. I wept the day I heard that Laurie Colwin died. What a beautiful tribute this torte is. ;o)
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks. (I had the last piece for dinner last night. Yes, for dinner.) I wept, too when I heard that Laurie Colwin died. She was my idea of a great cook--loved food and cooking, and made it easy and approachable.
over 2 years ago SallyCan
I'm on board with you in the make it ahead department! Even if it didn't come out as you envisioned, it looks great to me. And thanks for reminding me of Laurie Colwin's gingerbread!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks--this is actually the 2nd version. The 1st had chunks of apple through it, and while it was delicious, I didn't look as pretty as this one.
over 2 years ago Lizthechef
How about a little crystallized ginger on this? Looks very timely for TG and through the holiday season...ps I love Laurie Colwin!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I've never used crystallized ginger. Is it very sweet? Welcome back. How was SF? (she asked jealously...)
over 2 years ago Lizthechef
It is sweet and pepper-y. Sorry to mess with your lovely recipe. I will try it out and report back...SF was incredible - see my tweets?
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Oh, no, I appreciate the suggestions. It didn't come out exactly the way I envisioned it, so I'm going to tweak a few things and remake it today. Haven't seen your tweets yet, but I'll look now.
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Absolutely love this! If I can't fit it on to the Thanksgiving menu, then Christmas for sure.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
It would actually be good for brunch the next day if you're having overnight guests.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Yes, this would definitely go into the "Leftovers-for-Breakfast" food group. Really looking forward to making this, and having it leftover for breakfast! This one may even be on the sideboard on T-Day. Will be experimenting using other flours. Stay tuned . . . .;o)
over 2 years ago Sagegreen
Delicious!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks!