Gramarcy Tavern Gingerbread with Baked Apples

I bring this intensely gingery cake from Smittenkitchen.com to Thanksgiving every year, and every year my mom gets sad because it looks so much like chocolate cake. I add baked apples (below) or homemade cranberry sauce on top so you can fully appreciate the gingery taste without constantly being confused that you’re not eating chocolate. I make it one or two days before Thanksgiving because it gets better over a (small amount) of time–but that will not be true if you spoon the apples over it before you serve it. Please keep your apples separate until the last possible second.

  • 1 cup oatmeal stout or Guinness Stoutgingerbread
  • 1 cup dark molasses (not blackstrap)
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of ground cardamom
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • Confectioners sugar for dusting
  • 8 peeled sliced green apples
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 350°F. Generously grease bundt pan and dust with flour, knocking out excess.
  2. Peel and slice apples, mix with the sugar and cinnamon, and place in the oven in a baking pan until they get soft–use this mixture to top the cake.
  3. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
  4. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
  5. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
  6. Spoon apple mixture onto each slice of cake as you serve it, or spoon on top if you’re confident it will all be eaten at once.
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