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Apple Gingerbread Cake

I am not an adventurous baker (yet). Before I started this blog last month, I had 2 baked goods in my repertoire: a chocolate chip cake recipe, and a chocolate chip cookie recipe (taken from the back of the Nestle package). I’m just not that into sweets.

Wait! Did I just read that right? Did she just say she’s not into sweets?!

Yes. You did. It’s strange. I know.

Almost as strange as the fact that I don’t eat cheese or peanut butter… but that’s for a different day.

That being said, I really do enjoy subtle desserts. I especially enjoy the bread-like variety (i.e. pumpkin bread, applesauce cake) but I just haven’t tried to make one again since my last flop. As I mentioned yesterday, I recently acquired a cookbook titled 1,000 Vegetarian Recipes. I found this recipe and decided I wanted to try it out.

After glancing through the ingredients, I wondered about the lack of milk. I always thought it was necessary to bake with milk…but apparently I’m wrong!! I had all of the ingredients on hand except for the whole wheat flour (which I have never baked with before) and the yogurt. I stopped by the store this morning to pick them up and by this afternoon, I set out to BAKE!

Preheat oven to 350 and grease one 8 inch square baking pan.
Peel and dice apples.
In one bowl, mix: flours, ginger, baking powder and soda, cinnamon, nutmeg, and allspice.
In a second bowl, mix: oil and egg. Then add sugar and molasses and mix.
Alternate adding the flour mix and the yogurt slowly to the second bowl.
Stir in apples.
Bake for 40 min.

40 minutes later, I pulled out the pan and let it cool. The last touch was a simple sprinkle of confectioner’s sugar over the cake with a small mesh strainer.

The cake turned out surprisingly delicious. (I don’t know why it’s surprising, but after having as many kitchen related FAILS as I do, I am always apprehensive.) It’s another recipe for the binder! This now makes 2 successful recipes from my new cookbook! Hurray!