Make Ahead
Ginger Apple Torte
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289 Reviews
Sophieib
January 9, 2022
Thanks for the recipe - it's so moist, fluffy and most importantly - forgiving! I followed the advice of others and used 5 apples instead if 3 (and increased the butter and sugar commensurately!). I also made several other adjustments to suit my family's palate:
- subbed molasses for 1 tsp of cocoa dissolved in 1 tbsp of water as suggested by the author in one of the comments
- subbed the cloves, allspice and ginger for cinnamon and threw an additional tsp of cinnamon just to bring the flavour to the foreground
I baked it for 40mins at 180C as my oven doesn't do the equivalent of 350f and the cake turned out soft and fluffy.
- subbed molasses for 1 tsp of cocoa dissolved in 1 tbsp of water as suggested by the author in one of the comments
- subbed the cloves, allspice and ginger for cinnamon and threw an additional tsp of cinnamon just to bring the flavour to the foreground
I baked it for 40mins at 180C as my oven doesn't do the equivalent of 350f and the cake turned out soft and fluffy.
cpc
January 5, 2022
I made this for Christmas dinner and it was a hit. I followed advice from others and used 5 Honey Crisp apples instead of 3 and I was glad I did. I also made it the day before so that the flavors would have time to meld (and to make it easier on myself). Everyone loved it and it was good for a few days afterwards. I will definitely make this one again.
Mary
November 11, 2021
Has anyone frozen this before serving? I'd like to make it for Thanksgiving, but will be traveling, so I'd like to make it next week, freeze it, and then it can thaw as I drive 4 1/2 hours on Wed....I've usually had good luck freezing cakes, just not sure about this with the apple layer...thoughts?
Sassy
January 14, 2020
I have only just found this recipe and it sounds so yummy😉. I saw a review saying that some have made this with gluten free flour and would love to try this? I live in the UK so have different brands of flours to yourselves and am wondering if the brand you use has xanthan gum in the combo? Hoping I get a few answers to this as it is definitely one I know I will love. Thanks.
Shannon R.
January 14, 2020
I made this with GF flour that did have xanthan gum in it- ( Cup4cup brand) and it turned out great.
Sassy
January 14, 2020
Thanks so much for such a speedy response. Can you tell me what your brand was as would like to compare with mine here as they do vary re make up.
Susan A.
December 12, 2018
This was the most wonderful cake! As I'd used walnut pieces instead of halves, it came out of the oven looking like a giant macaron, the color of a perfectly-roasted marshmallow. It turned out it even had a slightly crispy texture reminiscent of a macaron. I didn't have a 9" pan, so I reduced the ingredients to fit an 8" pan, except I did not reduce the apples, spices, ginger or zest. That resulted in a cake absolutely packed with flavor. Also, I didn't have milk, so used half and half. I used two honeycrisps and a gigantic Stayman for the apples. Thank you!
judy
October 7, 2018
I really liked this. I did 5 apples, unpeeled, chopped in my hand chopper to coarse pieces, then spooned onto batter in layers: batter, apples, batter, apples, batter, nuts--lots of nuts! Oh and extra ginger--Trader Joes has an excellent non-crystalized candied ginger that I seem to throw into just about any fall baking recipe for an extra zing. But this was delicious. Thanks so much!
eljay
February 12, 2018
Quite tasty, but not "knock your socks off." Return on investment of time is not great enough for me.
eljay
February 12, 2018
I made it according to recipe and included the optional powdered ginger. If I were to make it again, I would double the fresh ginger, perhaps increase the cinnamon, add more walnuts to the top and chopped crystalized ginger to the whipped cream.
Claire
February 12, 2018
LOVED IT. Here are my substitutions:
About 6 French Chantecler apples. I think I could have used even more and just layered them closer to the top. Next time.......
No Turbinado sugar so used brown sugar
Don't like alcohol so used Almond milk - I think any liquid would work.
Don't have molasses so used rice syrup. I think agave, honey or even maple would work too.
Don't have all spice so another pinch of cinnamon.
Had lots of fresh pecans so used instead of walnuts. I think you could equally do without anything on top.
Don't have a spring-form tin so used an oval baking dish lined with baking paper.
Weird oven so had to put it back in a few times.
It was a big hit. I think extra cinnamon next time because it was lost a little under the lemon. Definitely better with cream/icecream. Demolished in one sitting. FANTASTIC
About 6 French Chantecler apples. I think I could have used even more and just layered them closer to the top. Next time.......
No Turbinado sugar so used brown sugar
Don't like alcohol so used Almond milk - I think any liquid would work.
Don't have molasses so used rice syrup. I think agave, honey or even maple would work too.
Don't have all spice so another pinch of cinnamon.
Had lots of fresh pecans so used instead of walnuts. I think you could equally do without anything on top.
Don't have a spring-form tin so used an oval baking dish lined with baking paper.
Weird oven so had to put it back in a few times.
It was a big hit. I think extra cinnamon next time because it was lost a little under the lemon. Definitely better with cream/icecream. Demolished in one sitting. FANTASTIC
drbabs
February 12, 2018
Hi, Claire! I'm SO glad you liked it and were able to make it work for you!!
Shirley B.
November 5, 2017
I don't use liquor in any cooking. What can I use in place of it in this recipe? It sounds sinfully good! Thanks!
drbabs
November 5, 2017
You can safely leave it out. Just add three tablespoons more milk. Hope you like it!
Shirley B.
November 5, 2017
thanks so much for your quick reply. I'm going to make it for our church's Thanksgiving dessert contest!
Julie
December 31, 2016
This was spectacular... thanks for sharing! Because I don't really walnuts, I substituted 3/4 C toasted almonds on top and replaced the vanilla extract with almond extract. After reading many comments, I also boosted the apples to 4, and next time maybe to 5... because there will definitely be a next time!
Uyen P.
November 18, 2016
Does anyone know if this cake freezes well?
Manhattan T.
November 18, 2016
It freezes beautifully -- especially if you cut the apples in the smaller side! Such a fabulous cake. Happy baking!
Ceres16
October 16, 2016
I made this for a dinner party and it was a big hit. Delicious. I used 3/4 cup of buttermilk instead of milk/yogurt. I also used a 9" x 3" pan lined with parchment and it came out of the pan fine.
SouthernAZ
August 28, 2016
This is just delicious! For us at 5200'elevation, cutting the cream and yogurt by half keeps the batter from bubbling over the rim of the pan.
Shannon R.
October 26, 2015
Was so happy I read the comments and saw that people had successfully made this with gluten-free flour! Substituted Cup for Cup for the all purpose flour and the cake turned out great!
Tania
October 8, 2015
But I wish that I had made more of the sautéed apples for the filling. You can never have too much filling.
Tania
October 8, 2015
This is a great recipe, the cake turned out really moist and was an overall crowd pleaser!
Carolyn
September 23, 2015
I'm going to make this cake for a dinner party this weekend. Has anyone tried substituting orange rind and juice for lemon ?
drbabs
September 24, 2015
I haven't, but I love the idea. In fact, I was planning to make it for a party this weekend, and I think I'll make it your way!
whmcdevitt
February 21, 2015
just put it on a plate and cover.. if you don't a a glass dome loosely place under foil and stick in the cupboard. i find when i refrigerate overnight the consistency changes. instead of dry otter crumb it gets soggy......just how i prefer it!
Chase J.
February 21, 2015
I made this cake the day ahead of my dinner party. I'm just wondering what the best way to store it is? Please let me know. Thank you!
drbabs
February 21, 2015
I have a Tupperware cake holder--basically a plate with a tall cover. I would use that. Or you could leave it (or put it back into) the springform pan and wrap that in plastic or foil. Hope you enjoy!
Poniesss403
October 26, 2017
I always struggle with this because I love the little crust or crackle the cake has and I'm afraid if I cover it it will get soft. Will that be avoided if it cools first then cover it? If I leave it open for one night will it dry out? I guess this is more of a general cake storage question. Btw this cake is heavenly and exactly what I wanted!
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