Fudgy Autumn Apple Ginger Cake
This apple ginger cake is fruity, fudgy and sweet – perfect for chilly yet sunny days or a weekend with friends and family. After all apple, ginger and fudge are just a perfect combination in a cake! An easy apple loaf to make to home. Perfect for Fall bakes and Autumn baking. A family favourite easy recipe perfect for all ages.
I absolutely love the Autumn thanks to all the winter spices like ground ginger, mixed spice and cinnamon. After all, they aren’t exactly summer flavours! I use them tons in baking – especially warming, spiced cakes – even better if fruit is involved!
Plus, Autumn is a great time for apples, which go perfectly with all of these spices! It would be silly not to combine the two. And so, this apple, ginger and fudge cake was born! It’s perfect for cold, dark evenings and tastes the way Bonfire night feels – like a warming celebration!
The apple fudge cake is super simple to make, too. It’s actually really quick and simple to mix up the batter, so you don’t need to worry if you’re a baking novice – no fear here!
The autumn cake is great cold, but even better warm with a cup of tea. After all, what sort of cake isn’t better with a nice hot mug of tea? I challenge you to think of one! Nobody in my house can refuse this cake – it’s gone practically the second it comes out of the oven!
Another fun fact: the basket in these photos was a car boot sale find at only £2! It makes a lovely picnic basket and I’ll definitely be using it all year round!
What do I need to make this apple ginger cake?
None of the ingredients are too rare, but you might need to make some substitutions if you can’t find them all so it’s definitely useful to pay attention to this part!
- Large cooking apples – I like bramley apples here, although if you prefer Granny Smith apples then they work brilliantly too!
- Regular eating apples – I like royal gala, but you can use whatever your favourite is!
- A few tablespoons of lemon juice – fresh squeezed is always better, but no worries if you only have bottled – it isn’t the end of the world by any stretch!
- Unsalted butter. It’s worth shelling out for butter instead of margarine here even if you do typically use margarine – butter is best!
- Soft light brown sugar – not dark brown sugar or granulated sugar. Each one has a different moisture level, which can affect the final cake so it’s important to use light brown sugar so that it’s not too dry or too soggy.
- 4 medium eggs – don’t use large here. The different size will affect the final cake quite dramatically so it’s worth buying medium eggs even if you typically use large ones!
- Self-raising flour. You can substitute plain flour and extra baking powder, but most people usually have self-raising flour so hopefully it won’t be necessary in your case!
- Baking powder to make sure that the cake rises properly and isn’t too dense or hard. After all, nobody likes an overly dense cake!
- Mixed spice – if you can’t find any then use an even blend of nutmeg and cinnamon to recreate the flavour.
- Ground ginger. This is a pretty key ingredient, so it’s best to avoid trying to replace it with fresh ginger or any other substitutes!
- Fudge pieces – these are usually found in the baking aisle with the chocolate chips at most supermarkets.
- Granulated sugar to sprinkle on top once it’s cool – which, of course, is strictly optional!
So nothing too rare – it just looks like a lot! You should already have most things and be able to find the rest fairly easily.
Now, on to the method!
How do I make this autumn apple cake?
The method is actually pretty easy despite the intimidating-looking list of ingredients! So long as you follow the instructions, you shouldn’t have a problem!
- Line 2 loaf tins and preheat the oven.
- Cream together butter and sugar in a stand mixer until light and fluffy.
- Add the eggs one at a time and mix in on low speed.
- Sift the flour and baking powder into the mix and gently mix them in.
- Peel and chop the apples into small chunks and sprinkle over the lemon juice, blotting off any excess juice with kitchen paper.
- Fold in the apple pieces and add the mixture to the loaf tins (with half the mixture in each)
- Bake until golden brown and a skewer comes out clean then leave to cool on a wire rack.
- Sprinkle with granulated sugar once cool if you like.
See? Nothing too complicated!
If you’re wondering why I’ve used the lemon juice then it’s just to avoid the apples browning after you chop them. It’s mostly superficial, but it just makes them look prettier! It also adds a touch of acid to the cake which helps the texture of the cake and apples develop properly as it bakes.
The gorgeous and photogenic Autumn Cake ready to be taken to an Autumn picnic.
Apple Ginger Loaf
Happy Autumn! This is a great loaf to make and smells wonderful when cooking and when eating too. I love the sugar on the top to add a slight crunch to the final bake. I love Autumn for the delicious fruit to use in my bakes. The mix of apple and ginger really does make me think of Autumn and the start of using richer spices as winter and Christmas approach.
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Fudgy Autumn Apple & Ginger Cake
- 2 large cooking apples
- 3 regular eating apples I used Royal Gala
- A few tablespoons of lemon juice
- 250 grams unsalted butter
- 250 grams light brown soft sugar
- 4 medium eggs
- 250 grams self raising flour
- 2 teaspoons baking powder
- ½ teaspoon mixed spice nutmeg and cinnamon
- 1 teaspoon ground ginger
- 100 grams fudge pieces I got mine from Sainsburys
- granulated sugar to sprinkle when cool
- Line 2 x 2lb loaf tins with liners and preheat the oven to 180ºC/160º fan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one a time and mix in.
- Sieve the flour and baking powder in to the mix and gently stir it in.
- Add the spices and fudge pieces and gently fold into the mixture.
- Peel and chop the apples in to small 1cm size chunks.
- Sprinkle on the lemon juice and using kitchen paper blot off any excess juice.
- Mix into the cake mixture and divide evenly between the two loaf tins.
- Pop into the oven and bake for 40-55 minutes until golden brown and until a cake tester comes out clean.
- Leave to cool on a wire rack and sprinkle with granulated sugar. You can serve it warm.
Other Autumn recipes you might like
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