Apple Gingerbread

  • Yield 12 servings

This dense, not-too-sweet cake is finished off with a drizzle of honey and fresh lemon juice. It's perfect for brown bag lunches.


cooking spray
1 1/2 cups whole-wheat flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light molasses
1/2 cup lowfat buttermilk
1/4 cup canola oil
2 eggs
1 teaspoon vanilla extract
2 medium apples (Fuji or Gala), grated with skin
1/4 cup chopped toasted walnuts (optional)
3 tablespoons honey
2 tablespoons fresh lemon juice


  1. Preheat oven to 350 degrees F. Lightly coat a round 9-inch layer cake pan with cooking spray.
  2. Combine flour and next 7 ingredients (flour through salt) in a medium mixing bowl. Set aside.
  3. Combine molasses, buttermilk, oil, eggs and vanilla. Add molasses mixture to flour mixture, stirring gently. Add apples and nuts, if using; mix well.
  4. Pour batter into prepared pan and bake 30 to 35 minutes, until a toothpick inserted in center comes out clean.
  5. Combine honey and lemon juice. Heat in a microwave until warm. Poke holes evenly in the top of cake. Drizzle honey mixture over cake. Cut in wedges and serve warm.



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