Sticky Ginger Apple Cakes – A Bonfire Night Special
I’ve had the most horrible cold and it’s gone on for nearly two weeks now. As a result, my body has been craving healing foods. Ginger is a wonderful spice for alleviating soar throats and general bunged upness. Earlier this week, with Bonfire Night fast approaching, my thoughts inevitably turned to gingerbread. The result of my deliberations were these little sticky ginger apple cakes. Oh my days, they are good – super sticky and gloriously gingery.
I still get excited about Bonfire Night. It was something I always looked forward to as a child, though I’ve never approved of burning Guy Fawkes. The long walk up to the village bonfire and firework display was an adventure in itself; it always seemed so dark and imagination ran wild as to what might be lurking in the shadows. Hats, scarves and gloves were a necessity – I’m sure Novembers were much colder then.
As we rounded a corner at the top of the village, the raging bonfire came into view. What a site to cheer the soul. We ate potatoes baked in the hot ashes followed by toffee apples and then the highlight of the evening – sparklers and the fireworks. Oh the wonder!
This year, we took our sticky ginger apple cakes and joined friends up on the sea front. It was blowing a hoolie, but luckily wasn’t too cold. The bonfire burned fast and bright with all that wind, but the evening wasn’t for the faint hearted. We didn’t linger long, but we did get to see lots of firework displays from all around the coastline. It was definitely a bonfire night to remember.
Sticky Ginger Apple Cakes
These sticky ginger apple cakes are really quick and easy to prepare. All you need to do is melt the sugars and butter and add them to the dry ingredients along with the eggs. Admittedly, there is a little peeling, coring and chopping to do, but there are only two apples, so it doesn’t take very long.
Super sticky and gloriously gingery as they are, these little apple cakes will delight all but the most avid ginger haters. The quantity given in this recipe makes 48 mini cakes or 24 cupcake sized sticky ginger apple cakes. They’re great for a party and perfect for bonfire night, but will also keep well in an airtight tin for up to five days.
I managed to overfill my silicon moulds, so I ended up with quite a few muffin topped cakes and not quite as many as I should have had. They proved to be a great success, however and are the closest I’ve ever come to a ginger cake which has the gorgeous sticky quality I remember from childhood.
My Top Tips for Baking Sticky Ginger Apple Cakes
- Add a little chilli powder to make the ginger extra punchy.
- Make a ginger syrup to brush over the tops of the cakes.
- Be careful not to over bake or the cakes won’t be quite so gloriously sticky.
Sticky Ginger Apple Cakes – The Recipe
- 3 tbsp golden syrup
- 1 tbsp black treacle or molasses
- 100 g dark muscovado sugar
- 100 g unsalted butter
- 250 g wholemeal spelt flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- ½ tsp cayenne or chilli powder
- pinch of salt - I used Himalayan pink rock salt
- 2 apples - peeled cored and finely chopped
- 2 medium eggs
- 125 ml kefir buttermilk, sour milk or watered down yoghurt
- 2 thin slices root ginger
- 30 g golden sugar - I used granulated
- 50 ml water
Turn the oven on to 160℃ (320℉, Gas 3).
- Place the syrups, sugar and butter in a pan and melt over a low heat, stirring occasionally until everything well combined.
- Remove from the heat and leave to cool a little.
- Sift the dry ingredients into a large bowl and stir in the apple pieces. This will ensure they don't go brown and will help them not to sink.
- Make a well in the middle, break in the eggs and start to stir the mixture from the inside out.
- Add the melted sugars and continue to stir until just combined.
- Finally stir in the kefir, buttermilk or sour milk.
- Divide the mixture between 48 mini cupcake moulds or cases. For bigger cakes use 24 cupcake moulds or cases.
- Bake for 30 minutes or until the cakes are firm to the touch, but not too brown.
- Whilst the cakes are baking, make the syrup.
- Place all the ingredients into a small pan, bring gently to the boil so that the sugar dissolves. Cover the pan and simmer for 20 minutes.
- Take the lid of the pan and boil gently, until the mixture becomes syrupy - about 5 minutes.
- Brush syrup over the cakes as soon as they come out of the oven.
- Leave in their moulds until cool, then turn out. If using cases, just leave as they are until you're ready to eat them.
Makes 48 mini cakes or 24 cupcake size cakes.
Use cooking apples if you want your apples to almost disintegrate into the sponge, or dessert apples for a bit of a bite. I used windfalls.
Will keep well in a sealed tin for up to five days.
Other Tin and Thyme ginger cake recipes you might like
- Easy gingered pear almond honey cakes
- Ginger and chocolate cupcakes
- Ginger and lime cake with lime curd and whipped ganache
- Iced honey and chocolate spice cake
- Pumpkin and ginger cupcakes
- Sticky banana ginger cake
For more apple cake recipes, take a look at 80 seasonal and delicious apple recipes to make this autumn. There are heaps of ideas to be found here.
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