Gingerbread Spiced Apfelkuchen from The Dessertivore

Tiffany from The Dessertivore created this recipe and based it on a German Versunkener Apfelkuchen, or sunken apple cake. These cakes are usually plain in flavor or very lightly spiced but she went all out with the spices in this adaptation.  Enjoy!

Prep Time:   45 Minutes

Cook Time:  50 Minutes

EQUIPMENT

• 10-inch springform pan 

INGREDIENTS

For the Cake:

• 3/4 cup butter (170 g)
• 3/4 cup brown sugar (150 g)
• 4 large eggs
• 1/2 cup molasses (120 ml)
• 2 cups all-purpose flour (250 g)
• 1 cup Barely Barley spent grain flour (110 g)
• 2 tsp baking powder
• 1/4 tsp salt
• 2 1/2 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/4 tsp ground allspice
• 1/2 cup milk (120 ml)
• 3-4 medium apples 

For the Glaze:

• 1 cup confectioner's sugar
• 1/4 tsp ground cinnamon
• 1 1/2 - 2 tbsp water 

INSTRUCTIONS 

Make the Cake:

1. Preheat the oven to 350° F (180° C) and grease or spray a 10-inch springform pan or cake pan. Cut out a circle of parchment paper and use it to line the bottom of the pan.
2. In a medium bowl, stir together the all-purpose flour, spent grain flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, cardamom, and allspice. Set this aside.
3. In a large bowl, using an electric mixer, cream together the butter and brown sugar. Add the eggs one by one, mixing until each one is fully incorporated. Next, mix in the molasses.
4. Add 1/2 of the dry ingredients and mix until it they are only just incorporated, then do the same with the milk. Add the remainder of the dry ingredients and mix, scraping the sides of the bowl to make sure all ingredients are fully combined. Be careful not to overmix.
5. Pour the batter into the 10-inch pan and spread evenly. Peel and core the apples and cut them into slices about 1/4 of an inch in thickness. Layer the slices in rings on top of the cake, pressing the inner edges slightly into the batter.
6. Bake the cake at 350° F (180° C) for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow it to cool for 1-2 hours before releasing the springform pan and glazing. 

Make the Glaze:

1. Sift the confectioner's sugar into a medium bowl, then stir in the cinnamon. Pour in the water and whisk until the glaze is smooth. Spoon the glaze over the cake. You can store the cake for up to 2 days at room temperature, or up to 4 days in the refrigerator.