A Market for Everyone owned by our Community
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
A Market for Everyone owned by our Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | NEW! SAT: 9:00am - 6:00pm | SUN: 10:00am - 6:00pm
Winter Saturday Hours: 9:00 - 6:00

Apple Ginger Cake with Brown Sugar Glaze


We enjoyed this Apple Ginger Cake during our Celebrity Chef Farm to Table event in August. It's a perfect cake for autumn. Enjoy. 

  • 3 Cups Flour
  • 1 Tsp Baking Soda
  • 1 Tsp Ground Cinnamon
  • 3/4 Tsp Salt
  • 1/2 Tsp freshly Grated Nutmeg
  • 1 Tbsp minced fresh Ginger
  • 1/4 Tsp ground Cloves
  • 1/4 Tsp ground Allspice
  • 1 3/4 Lbs. tart (Granny Smith) Apples, peeled, cored, diced
  • 1 1/2 cups unsalted Butter, room temperature
  • 1 1/2 cups organic Sugar
  • 1/2cup light Brown Sugar
  • 1 Tsp Vanilla Extract
  • 3 large Eggs
  • 1 Tsp fresh Lemon Juice

Preheat oven to 325F.  Sift flour into medium bowl and fold in dry ingredients. Separately, beat butter and both sugars until fluffy.  Beat in eggs, individually, and then mix in vanilla and lemon juice.  Fold in flour mixture and then fold in diced apples.  Divide between two buttered 8 inch cake pans. Bake in center of oven until tester inserted near center comes out nearly clean (about 50 minutes).  Cool on rack, in pan for 20 minutes. 

For the Glaze 

  • 1/2 cup Light Brown Sugar (packed)
  • 1/4 cup unsalted Butter
  • 1/4 cup heavy Cream
  • 1/2 Tsp Vanilla Extract
  • 1/2 Tsp Lemon juice
  • 1/4 Tsp Salt 

Stir all ingredients together in a small, nonstick pot over medium-high heat until the sugar dissolves and mixture just come to a boil. Reduce heat and whisk until glaze is smooth.  Invert and elevate cakes over a baking sheet and pour glaze over top.  Serve warm or at room temperature, with or without ice cream.


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