Fresh Apple Ginger Cake

An apple cake that is not too sweet, not too dry, but just right? This recipe is the one. This apple cake is the perfect balance of sweet with a little kick of spices, all mixed together with grated fresh apples and fresh ginger.  I am loving fresh ginger in sweets and treats lately. I find it adds a nice spicy fragrant kick and especially balances the sweetness of cakes really well.

Being Indian, I grew up using ginger in our savory cooking every day, it’s a base ingredient in almost all Indian savory dishes along with turmeric, so ginger isn’t a new ingredient for me really.  But using fresh ginger in desserts? That has become my go to spice lately.  Fresh ginger adds a lovely ginger fragrance and a moist dimension to many sweets.


In this apple cake I used fresh apples from my summertime garden, and between the sweet apples and fresh ginger this cake tastes like you’re eating an apple ginger hybrid fruit!



Fresh Apple Ginger Cake 


  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg
  • 1 1/4 cup granulated sugar
  • 1/4 cup softened butter, plus about 1 tsp softened butter for pan
  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 3 tbsp fresh grated ginger
  • 2 large eggs
  • 1 cup shredded fresh apples or 1 1/2 cups chopped fresh apples  (from about 3 small apples)


  • Preheat oven to 350 degrees. Butter a 8×8 baking pan. Place parchment paper at the bottom of the pan and butter the paper, and sprinkle flour evenly all over the paper. Set aside.
  • In a mixing bowl, mix  flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl whisk together eggs, sugar, vanilla, oil and butter. Add fresh grated ginger and whisk-in.  Combine liquid mixture with dry mixture and whisk together. Add grated apples to the batter and mix in.
  • Pour batter into buttered baking dish and bake for 45-50 minutes until a tookpick inserted in the center of cake comes out clean. Let cool for 20-30 minutes before taking out of baking pan. Serve after 1 1/1 hours.



Cook’s Notes:  This cake tastes even better the next day, and makes a wonderful treat for snack time accompanied with a good cup of coffee or tea.



No fancy icing, no cream cheese frosting, no butter cream frosting, just simple fresh apple cake with the spicy sweet fragrance of fresh ginger.  Try it!


17 thoughts on “Fresh Apple Ginger Cake”

    1. Thanks so much! I am loving your blog and all the cool recipes! Look forward to trying a few out. Will stop by your blog and let you know how they turn out. Thanks for visiting surreyfarms!!!

  1. I baked your apple ginger cake to celebrate Aaron’s bday today.  *note the flower I placed on top!  The cake was so delicious.  I dusted some powdered sugar on top and served with a scoop of vanilla ice cream.   We all devoured it!!! I have loved all the recipes I’ve made off your blog.  Thank you!!!! 

    1. Wow!!! That looks amazing Karen!!!! My mouth is watering now, I’ll have to come back and make the cake again. Love the Lilly on the cake! Don’t flowers just add a pop of sophistication to desserts? So so cool Karen! Thank you for sending me the picture and letting me know how the cake turned out, you made my day!

      1. Thanks again for all the recipes. Did you notice I used the cake platter you gave me too! Love it! Enjoy your vacation.

    1. Hi Rose, coming from you an phenomenal baker yourself, it means a lot that you and Dave liked this cake 😋😋. Please come back and let me know how the cake turns out for you!

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