Make Ahead
Ginger Apple Torte
Popular on Food52
294 Reviews
Laura
November 8, 2023
Hummm….I used 4 apples, bumped up all the spices in both cake & apples.
I didn’t have Greek yogurt—so I skipped it…..added extra 1/2 & 1/2 for liquid—set timer for 50 minutes—but pulled it out at 47 minutes—I should have pulled out at 43-44 minutes—a little dry on the edges…and I know everyone’s talking about how moist this cake is—maybe the yogurt or sour cream is essential—-don’t skip it like I did….it just didn’t have that pop I was looking for. And I love apple cake, gingerbread, deep fall flavors….I bake all the time—maybe it was just an off night for me.
I didn’t have Greek yogurt—so I skipped it…..added extra 1/2 & 1/2 for liquid—set timer for 50 minutes—but pulled it out at 47 minutes—I should have pulled out at 43-44 minutes—a little dry on the edges…and I know everyone’s talking about how moist this cake is—maybe the yogurt or sour cream is essential—-don’t skip it like I did….it just didn’t have that pop I was looking for. And I love apple cake, gingerbread, deep fall flavors….I bake all the time—maybe it was just an off night for me.
Nancy H.
November 1, 2023
Delicious cake - I used two tbsp. of rum and two of molasses. Also went a bit heavier on the fresh ginger and more spices, which I would do again but make sure that I made it the day before to let the flavours nestle into each other. I love cooked apples and am not a pie person, so I would serve it next time with an apple fool - more caramelized apples folded together with whipped cream..... and maybe that last tbsp. of rum!
Sophieib
January 9, 2022
Thanks for the recipe - it's so moist, fluffy and most importantly - forgiving! I followed the advice of others and used 5 apples instead if 3 (and increased the butter and sugar commensurately!). I also made several other adjustments to suit my family's palate:
- subbed molasses for 1 tsp of cocoa dissolved in 1 tbsp of water as suggested by the author in one of the comments
- subbed the cloves, allspice and ginger for cinnamon and threw an additional tsp of cinnamon just to bring the flavour to the foreground
I baked it for 40mins at 180C as my oven doesn't do the equivalent of 350f and the cake turned out soft and fluffy.
- subbed molasses for 1 tsp of cocoa dissolved in 1 tbsp of water as suggested by the author in one of the comments
- subbed the cloves, allspice and ginger for cinnamon and threw an additional tsp of cinnamon just to bring the flavour to the foreground
I baked it for 40mins at 180C as my oven doesn't do the equivalent of 350f and the cake turned out soft and fluffy.
cpc
January 5, 2022
I made this for Christmas dinner and it was a hit. I followed advice from others and used 5 Honey Crisp apples instead of 3 and I was glad I did. I also made it the day before so that the flavors would have time to meld (and to make it easier on myself). Everyone loved it and it was good for a few days afterwards. I will definitely make this one again.
Mary
November 11, 2021
Has anyone frozen this before serving? I'd like to make it for Thanksgiving, but will be traveling, so I'd like to make it next week, freeze it, and then it can thaw as I drive 4 1/2 hours on Wed....I've usually had good luck freezing cakes, just not sure about this with the apple layer...thoughts?
Michconnors
October 14, 2023
Did you end up successfully freezing it? I am thinking of doing the same thing!
Sassy
January 14, 2020
I have only just found this recipe and it sounds so yummy😉. I saw a review saying that some have made this with gluten free flour and would love to try this? I live in the UK so have different brands of flours to yourselves and am wondering if the brand you use has xanthan gum in the combo? Hoping I get a few answers to this as it is definitely one I know I will love. Thanks.
Shannon R.
January 14, 2020
I made this with GF flour that did have xanthan gum in it- ( Cup4cup brand) and it turned out great.
Sassy
January 14, 2020
Thanks so much for such a speedy response. Can you tell me what your brand was as would like to compare with mine here as they do vary re make up.
Susan A.
December 12, 2018
This was the most wonderful cake! As I'd used walnut pieces instead of halves, it came out of the oven looking like a giant macaron, the color of a perfectly-roasted marshmallow. It turned out it even had a slightly crispy texture reminiscent of a macaron. I didn't have a 9" pan, so I reduced the ingredients to fit an 8" pan, except I did not reduce the apples, spices, ginger or zest. That resulted in a cake absolutely packed with flavor. Also, I didn't have milk, so used half and half. I used two honeycrisps and a gigantic Stayman for the apples. Thank you!
judy
October 7, 2018
I really liked this. I did 5 apples, unpeeled, chopped in my hand chopper to coarse pieces, then spooned onto batter in layers: batter, apples, batter, apples, batter, nuts--lots of nuts! Oh and extra ginger--Trader Joes has an excellent non-crystalized candied ginger that I seem to throw into just about any fall baking recipe for an extra zing. But this was delicious. Thanks so much!
eljay
February 12, 2018
Quite tasty, but not "knock your socks off." Return on investment of time is not great enough for me.
eljay
February 12, 2018
I made it according to recipe and included the optional powdered ginger. If I were to make it again, I would double the fresh ginger, perhaps increase the cinnamon, add more walnuts to the top and chopped crystalized ginger to the whipped cream.
Claire
February 12, 2018
LOVED IT. Here are my substitutions:
About 6 French Chantecler apples. I think I could have used even more and just layered them closer to the top. Next time.......
No Turbinado sugar so used brown sugar
Don't like alcohol so used Almond milk - I think any liquid would work.
Don't have molasses so used rice syrup. I think agave, honey or even maple would work too.
Don't have all spice so another pinch of cinnamon.
Had lots of fresh pecans so used instead of walnuts. I think you could equally do without anything on top.
Don't have a spring-form tin so used an oval baking dish lined with baking paper.
Weird oven so had to put it back in a few times.
It was a big hit. I think extra cinnamon next time because it was lost a little under the lemon. Definitely better with cream/icecream. Demolished in one sitting. FANTASTIC
About 6 French Chantecler apples. I think I could have used even more and just layered them closer to the top. Next time.......
No Turbinado sugar so used brown sugar
Don't like alcohol so used Almond milk - I think any liquid would work.
Don't have molasses so used rice syrup. I think agave, honey or even maple would work too.
Don't have all spice so another pinch of cinnamon.
Had lots of fresh pecans so used instead of walnuts. I think you could equally do without anything on top.
Don't have a spring-form tin so used an oval baking dish lined with baking paper.
Weird oven so had to put it back in a few times.
It was a big hit. I think extra cinnamon next time because it was lost a little under the lemon. Definitely better with cream/icecream. Demolished in one sitting. FANTASTIC
drbabs
February 12, 2018
Hi, Claire! I'm SO glad you liked it and were able to make it work for you!!
Shirley B.
November 5, 2017
I don't use liquor in any cooking. What can I use in place of it in this recipe? It sounds sinfully good! Thanks!
drbabs
November 5, 2017
You can safely leave it out. Just add three tablespoons more milk. Hope you like it!
Shirley B.
November 5, 2017
thanks so much for your quick reply. I'm going to make it for our church's Thanksgiving dessert contest!
Julie
December 31, 2016
This was spectacular... thanks for sharing! Because I don't really walnuts, I substituted 3/4 C toasted almonds on top and replaced the vanilla extract with almond extract. After reading many comments, I also boosted the apples to 4, and next time maybe to 5... because there will definitely be a next time!
Uyen P.
November 18, 2016
Does anyone know if this cake freezes well?
Manhattan T.
November 18, 2016
It freezes beautifully -- especially if you cut the apples in the smaller side! Such a fabulous cake. Happy baking!
Ceres16
October 16, 2016
I made this for a dinner party and it was a big hit. Delicious. I used 3/4 cup of buttermilk instead of milk/yogurt. I also used a 9" x 3" pan lined with parchment and it came out of the pan fine.
SouthernAZ
August 28, 2016
This is just delicious! For us at 5200'elevation, cutting the cream and yogurt by half keeps the batter from bubbling over the rim of the pan.
Shannon R.
October 26, 2015
Was so happy I read the comments and saw that people had successfully made this with gluten-free flour! Substituted Cup for Cup for the all purpose flour and the cake turned out great!
Tania
October 8, 2015
But I wish that I had made more of the sautéed apples for the filling. You can never have too much filling.
Tania
October 8, 2015
This is a great recipe, the cake turned out really moist and was an overall crowd pleaser!
Carolyn
September 23, 2015
I'm going to make this cake for a dinner party this weekend. Has anyone tried substituting orange rind and juice for lemon ?
drbabs
September 24, 2015
I haven't, but I love the idea. In fact, I was planning to make it for a party this weekend, and I think I'll make it your way!
whmcdevitt
February 21, 2015
just put it on a plate and cover.. if you don't a a glass dome loosely place under foil and stick in the cupboard. i find when i refrigerate overnight the consistency changes. instead of dry otter crumb it gets soggy......just how i prefer it!
Chase J.
February 21, 2015
I made this cake the day ahead of my dinner party. I'm just wondering what the best way to store it is? Please let me know. Thank you!
drbabs
February 21, 2015
I have a Tupperware cake holder--basically a plate with a tall cover. I would use that. Or you could leave it (or put it back into) the springform pan and wrap that in plastic or foil. Hope you enjoy!
Poniesss403
October 26, 2017
I always struggle with this because I love the little crust or crackle the cake has and I'm afraid if I cover it it will get soft. Will that be avoided if it cools first then cover it? If I leave it open for one night will it dry out? I guess this is more of a general cake storage question. Btw this cake is heavenly and exactly what I wanted!
Cynthia
November 29, 2014
Made this for thanksgiving this year and it was a hit. Followed the recipe exactly and it came out great. My only adjustments: I added some candied ginger (cooked with the apples) and the cake was done after 45 minutes (my oven runs hot). Two days later and the leftover slices are still moist. Next time I may add an apple or two for a thicker apple layer.
leigh F.
September 26, 2014
any substitutes for molasses? Just don't like it. Thanks.
drbabs
September 26, 2014
With only one tablespoon of molasses, you can't really taste it. The molasses adds some complexity to the overall spice cake flavor. If I weren't using molasses, I think I'd use a teaspoon of unsweetened cocoa or powdered espresso mixed into a tablespoon of water to get that bitter complexity that the molasses imparts. I hope you enjoy it!
Hayleilei
September 24, 2014
Oh what a lovely cake. I made a few adjustments - because of the limits of my fridge, not a lack of trust in this recipe - and it really came out pretty perfect. I also baked up half of the batter into a muffin tin, topped with oats and demerara sugar, and think I preferred the dinky, crispy-edged version more than the cake!
Tweaks:
Had no rum, so used a bit of extra molasses
Half whole wheat bread flour - which surprisingly worked
Half demerara sugar, half white sugar
Didn't have enough yogurt, so made up the difference with milk
No time to pre cook the apples - so I simply chopped them roughly and stirred them (and a handful of sultanas) through the batter
This is definitely one to be repeated. A perfect early autumn cake!
Tweaks:
Had no rum, so used a bit of extra molasses
Half whole wheat bread flour - which surprisingly worked
Half demerara sugar, half white sugar
Didn't have enough yogurt, so made up the difference with milk
No time to pre cook the apples - so I simply chopped them roughly and stirred them (and a handful of sultanas) through the batter
This is definitely one to be repeated. A perfect early autumn cake!
Manhattan T.
February 18, 2014
Made this for a dinner party; in particular, one of the guests loves apple desserts and one of the hosts (ahem...my picky husband) dislikes cooked fruits (of ANY kind. In ANYthing. At ANY time. EVER). So WHY did I choose to make this? Because I hoped that maybe we'd have leftovers of dessert for longer than the next morning by 11 a.m. Theoretically, this should've worked like a charm...
I used a cast iron skillet to caramelize the random mix of apples (2 lg., 1 small and sickly-looking) in brown sugar; this took at least 15 minutes. I skipped the grated ginger but added the hefty tsp. of ground. I also dubiously added the copious amount of Allspice specified then questioned why my hand was so quick to flick it all in before my brain thought it through. (I love allspice, but that's a lot! Maybe I'd have even MORE leftovers...of the super-mediocre variety... Gah!) Thanks to other reviewers, I used ONLY buttermilk instead of the yogurt/milk combo. Instead of topping it w/ turbinado I used a generous 2 Tbs. of Demerara, a coarse, crunchy brown sugar. It baked quickly and was pulled out at exactly 50 min.
I served it several hours later with vanilla gelato. Then served second pieces to some. Then sent some home with the friend who loves apple desserts (they ate it for breakfast, I heard later). Then watched my apple-loathing husband have a third serving (three. pieces. of dessert.) while bringing in the wine glasses. It was FABULOUSLY moist and PERFECTLY spiced: not too allspicy, not too under-gingery...just PERFECT. The booziness was also lovely but not so overwhelming as to make it unappealing to my daughter. Next time if I want leftovers I'll have to make TWO.
I used a cast iron skillet to caramelize the random mix of apples (2 lg., 1 small and sickly-looking) in brown sugar; this took at least 15 minutes. I skipped the grated ginger but added the hefty tsp. of ground. I also dubiously added the copious amount of Allspice specified then questioned why my hand was so quick to flick it all in before my brain thought it through. (I love allspice, but that's a lot! Maybe I'd have even MORE leftovers...of the super-mediocre variety... Gah!) Thanks to other reviewers, I used ONLY buttermilk instead of the yogurt/milk combo. Instead of topping it w/ turbinado I used a generous 2 Tbs. of Demerara, a coarse, crunchy brown sugar. It baked quickly and was pulled out at exactly 50 min.
I served it several hours later with vanilla gelato. Then served second pieces to some. Then sent some home with the friend who loves apple desserts (they ate it for breakfast, I heard later). Then watched my apple-loathing husband have a third serving (three. pieces. of dessert.) while bringing in the wine glasses. It was FABULOUSLY moist and PERFECTLY spiced: not too allspicy, not too under-gingery...just PERFECT. The booziness was also lovely but not so overwhelming as to make it unappealing to my daughter. Next time if I want leftovers I'll have to make TWO.
Kathy C.
January 26, 2014
I made this last week and was it ever delicious! It was easy to make, although a little time intensive caramelizing the apples, but such a wonderful taste. I followed the recipe exactly and it turned out like the picture. Thanks so much!
Foodiewithalife
January 4, 2014
Ooohhhh this looks wonderful! This calls for a coffee break.
Christina
www.foodiewithalife.com
Christina
www.foodiewithalife.com
ahelfeld
December 24, 2013
Hi, cake is oven right now. The batter is delicious. I used nutmeg instead of clove. One suggestion is to recommend the kind of milk and Greek yogurt to use (non-fat, 1%). Or, specify that any kind works in the recipe. Excited to serve this at Xmas eve dinner tonight.
Ingrid
December 12, 2013
This is a delicious fall-winter dessert. I made it for Thanksgiving and also for a brunch. It is so moist and flavorful that one can use just 1/2 cup brown sugar and not suffer any loss of deliciousness.
Krystal R.
December 10, 2013
I just made this and loved it! Great flavor combination of ginger and apple. To me it's very reminiscent of fall and winter, the best of both worlds!
jodikantor
November 20, 2013
I'll be the last to say it: this recipe rocks. It came out with the slightest bit of pudding-like texture, which I love in a cake. I didn't have ground cloves so I used 1/4 tsp of cardamom instead and all was well. We gilded the lily with Jeni's salted caramel ice cream.
drbabs
November 20, 2013
I'm so glad you liked it (I wish I had some salted caramel ice cream right now!)
Corj
November 16, 2013
Made this for a dinner party; perfect fall dessert along with some vanilla ice cream.
Made the following adjustements to suit my taste; - Doubled amount of cinnamon and increased amount of ginger (both raw & dried). Added some allspice & fresh nutmeg. Used blackstrap molasses. Gave the cake a decidely spiced-cake/gingerbread-y taste that was right on for fall. I used four smallish Golden Delicious apples and replaced Greek yogurt & milk by cottage cheese that I blended in food processor until perfectly smooth & creamy (I was out of yogurt).
I will be making variations of this torte again and again I'm sure and am already dreaming about a plum one or perhaps adding some apple butter to the caramalized apples to punch-up further.
Made the following adjustements to suit my taste; - Doubled amount of cinnamon and increased amount of ginger (both raw & dried). Added some allspice & fresh nutmeg. Used blackstrap molasses. Gave the cake a decidely spiced-cake/gingerbread-y taste that was right on for fall. I used four smallish Golden Delicious apples and replaced Greek yogurt & milk by cottage cheese that I blended in food processor until perfectly smooth & creamy (I was out of yogurt).
I will be making variations of this torte again and again I'm sure and am already dreaming about a plum one or perhaps adding some apple butter to the caramalized apples to punch-up further.
Elp710
September 8, 2014
Late to comment, but I use Bourbon. Despise rum, but like that tiny boozy kick something other than juice or milk adds.
Have made this about 6 times to raves from all who try it. Anytime anyone asks for a dessert, I am expected to bring this now! Great recipe, drbabs!
Have made this about 6 times to raves from all who try it. Anytime anyone asks for a dessert, I am expected to bring this now! Great recipe, drbabs!
Alex H.
November 8, 2013
I absolutely love this recipe - it totally lived up to all my spicy, warm, fall daydreams. I just have a question - is it possible to assemble this cake hours in advance? My mom says that the baking soda might deactivate and ruin the cake but I have a party where I would like to make it in advance and just stick it in the oven while entertaining. Do you have any advice for me?
drbabs
November 8, 2013
Hi Allie. I'm so glad you love this recipe. However, I would not prep it in advance. You can bake it in the morning and serve it in the evening--I think that would work better (and your house will still smell good).
JoyJoy
October 21, 2013
Made this over the weekend and loved it! Following the instructions, the torte came out almost perfectly, although next time I might cook the apples a tad longer. I used brown sugar instead of turbinado for the apples and topping and was happy with the outcome. I also used baking spray instead of butter for greasing the pan (came out wonderfully!). Now I'm pondering how this might taste subbing pears for apples. Thanks for the lovely recipe. I'll be making this again.
Per some comments below, I didn't have a problem with the recipe's directions, but if we're being picky, I can see how an an inexperienced baker might want a bit more additional info (butter temperature, perhaps length of time to cook apples).
Per some comments below, I didn't have a problem with the recipe's directions, but if we're being picky, I can see how an an inexperienced baker might want a bit more additional info (butter temperature, perhaps length of time to cook apples).
drbabs
October 21, 2013
I'm so glad you liked it. Yes, three years later I think the instructions could definitely be clearer. Fortunately, the slide show helps a lot.
Tarragon
September 6, 2013
I made this cake twice in the last week - once for my temple, and once for Rosh Hashana last night - and it was very well received both times. One of the comments was that it looked heavy, but tasted light! I used 3/4 C buttermilk, no ground ginger. Otherwise followed the recipe exactly; good directions.
breadwhisperer
September 5, 2013
Made this for Rosh Hashanana dinner last night and it was the perfect apple dessert - devoured by grown-ups and kids alike! For those of you who bake using weights instead of volumes (like I do) here are the weights I used: AP flour 187g, brown sugar 150g, molasses 21g, rum 45g, milk, 60g, yogurt 122g.
Thank you for sharing this wonderful recipe - I can't wait to make it again!!
Thank you for sharing this wonderful recipe - I can't wait to make it again!!
DAVILCHICK
December 26, 2012
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. :)
BavarianCook
December 8, 2012
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!
ebzrob
November 25, 2012
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!
lapadia
November 25, 2012
I second ebzrob's comment! I Forgot to mention, yesterday, that I used Honey Greek yogurt...either way = delicious :)
drbabs
November 25, 2012
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....)
phyllis
November 21, 2012
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.
phyllis
November 23, 2012
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!!
drbabs
November 23, 2012
Phyllis, thank you so much for letting me know that it worked for you. I'm glad you all enjoyed it. Happy Thanksgiving!
pattycakes
November 14, 2012
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! : )
drbabs
November 14, 2012
Patty cakes, I feel your pain. My husband is one of my worst critics, too. Looking forward to seeing your apple cake recipe.
pattycakes
November 14, 2012
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!
pattycakes
November 14, 2012
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.
Amanda H.
November 14, 2012
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!
pattycakes
November 14, 2012
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.
Amanda H.
November 14, 2012
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.
drbabs
November 14, 2012
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.
za'atar
November 5, 2012
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.
TheWimpyVegetarian
November 6, 2012
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.
drbabs
November 6, 2012
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.
Three M.
April 15, 2012
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
AntoniaJames
January 7, 2012
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)
drbabs
January 8, 2012
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!
DAVILCHICK
January 6, 2012
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.
AntoniaJames
December 28, 2011
P.S. Love that you can make this a few days ahead! Perfect. Just perfect!! ;o)
BocaCindi
December 28, 2011
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.
AntoniaJames
December 28, 2011
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)
drbabs
December 29, 2011
Have fun! What soup and salad are you making? I want to do that for New Year's Day, too!
Jenniferino
December 23, 2011
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 :)
CentralCoastContessa
December 1, 2011
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.
frankll
November 25, 2011
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.
Katjaellen
November 5, 2011
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!
Pandora
November 4, 2011
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!!!
BlueKaleRoad
November 1, 2011
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!
drbabs
November 1, 2011
Oh, that's so great! I hope you enjoy it! Thanks for letting me know. Have a great party.
drbabs
October 31, 2011
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.
drbabs
October 31, 2011
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
Lizthechef
October 22, 2011
I'm glad I saw this on the front page - I forgot to make it last year and it looks so delicious!
drbabs
October 22, 2011
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.
HayleyC
October 12, 2011
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!
drbabs
October 17, 2011
Thanks, Hayley. i'm so glad you both liked it (and that she wasn't put off by the clean-up!).
whmcdevitt
October 2, 2011
fantastic cake, so good!!....mmmmmm
drbabs
October 7, 2011
I just saw this as I'm making the cake myself--thank you so much; I'm so happy you like it.
EmilyC
September 17, 2011
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?
fortyniner
September 17, 2011
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.
Good luck with making it.
drbabs
September 17, 2011
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.
EmilyC
September 18, 2011
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!
BloomingtonBaker
July 26, 2011
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.
aclezotte
February 20, 2011
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.
artsycella
January 25, 2011
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.
TheWimpyVegetarian
December 19, 2010
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!!
drbabs
December 19, 2010
Thank you, ChezSuzanne, for your sweet comments. It thrills me that so many people are enjoying that cake.
BLB
December 19, 2010
This was Delicious and I'll make it again. I learned that it really needs to be served at room temperature.
fortyniner
December 19, 2010
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......
Making this again Friday for our Christmas Day dessert! Yummo......
monkeymom
December 15, 2010
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!
drbabs
December 15, 2010
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.
Cindyatbeach
December 13, 2010
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.
drbabs
December 13, 2010
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.
Blissful B.
February 20, 2011
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.
Carol S.
December 3, 2010
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.
drbabs
December 3, 2010
Happy Chanukah, Carol! I hope you and your family enjoy the cake.
Thank you so much for letting me know.
Thank you so much for letting me know.
janine V.
December 1, 2010
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?
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?
drbabs
December 2, 2010
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.
Literary E.
November 27, 2010
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!
fortyniner
November 27, 2010
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!
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!
fortyniner
November 27, 2010
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!
drbabs
November 27, 2010
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!
fortyniner
November 27, 2010
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).
drbabs
November 27, 2010
Actually, I love that you added cardamom; I plan to try it myself the next time I make it. Have fun with the recipe!
abbygayle
November 26, 2010
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.
drbabs
November 26, 2010
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!
mward
October 31, 2011
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...
enbe
November 26, 2010
Oh, and in a pinch I added pecans to the top (ran out of walnuts) and it looked fantastic!
enbe
November 26, 2010
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.
Oh, and, I just did have my leftovers of this for breakfast. Yum.
Amanda H.
November 26, 2010
I ate it for breakfast, too. I love a cake that works for both dessert and breakfast.
drbabs
November 26, 2010
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.
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.
enbe
November 28, 2010
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.
TheWimpyVegetarian
November 25, 2010
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!!
fiveandspice
November 25, 2010
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!
lapadia
November 25, 2010
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!
drbabs
November 25, 2010
Thanks, lapadia--I hope you all enjoy it. Happy Thanksgiving to you and your family!
CottageGourmet
November 24, 2010
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.
drbabs
November 24, 2010
Wow, thank you so much! (blush!) I love cranberries and bought some so I could make your dessert soon. Have a happy Thanksgiving!
TheWimpyVegetarian
November 24, 2010
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.
drbabs
November 24, 2010
I so hope you enjoy it. (No! The dogs can't have it!!) You have a wonderful Thanksgiving, too, Suzanne.
TheWimpyVegetarian
November 24, 2010
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.
Lizthechef
November 24, 2010
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!
drbabs
November 24, 2010
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.
gingerroot
November 24, 2010
Congratulations, drbabs!! Wishing you and yours a wonderful Thanksgiving. I'm making this later today for our Thanksgiving table. : )
skilletlicker
November 23, 2010
It is in the oven NOW! It smells amazing and looks absolutely gorgeous! I'm making it for Thanksgiving. Thanks for the recipe...
drbabs
November 24, 2010
It's my pleasure--I hope you and your family enjoy it! (Love your handle...)
ashleychasesdinner
November 23, 2010
Congratulations! Looks delicious, and I love all the suggestions on varying ways to serve this, dessert, brunch, anytime!
janine V.
November 23, 2010
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
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
AntoniaJames
November 23, 2010
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/Syrups.html 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)
janine V.
November 23, 2010
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
theicp
November 22, 2010
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.}
cheese1227
November 22, 2010
I've got a nut hater at my table this year. Does leaving out the walnuts affect this recipe too much?
gingerroot
November 18, 2010
Congrats on being a finalist, drbabs!!! What an amazing looking cake.
drbabs
November 19, 2010
Thanks, gingerroot. (when I typed your name into my phone, it came out honeypot. Isn't that cute? )
sticksnscones
November 18, 2010
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.
drbabs
November 19, 2010
Thanks, sticksnscones. Her two cookbooks are my treasures. When my daughter was little, we did a lot of baking from those books.
TheWimpyVegetarian
November 18, 2010
OMG this looks really fabulous, drbabs!!! No way I'm waiting until Thanksgiving to make this. Major congrats on being a finalist!!
drbabs
November 18, 2010
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.
AntoniaJames
November 18, 2010
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)
AntoniaJames
November 12, 2010
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)
drbabs
November 12, 2010
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.
SallyCan
November 12, 2010
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!
drbabs
November 12, 2010
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.
Lizthechef
November 8, 2010
How about a little crystallized ginger on this? Looks very timely for TG and through the holiday season...ps I love Laurie Colwin!
drbabs
November 8, 2010
I've never used crystallized ginger. Is it very sweet? Welcome back. How was SF? (she asked jealously...)
Lizthechef
November 8, 2010
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?
drbabs
November 9, 2010
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.
aargersi
November 7, 2010
Absolutely love this! If I can't fit it on to the Thanksgiving menu, then Christmas for sure.
drbabs
November 7, 2010
It would actually be good for brunch the next day if you're having overnight guests.
AntoniaJames
November 12, 2010
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)
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