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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 cup chopped walnuts |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
2 teaspoons ground ginger |
1 teaspoon salt |
8 tablespoons (1 stick) unsalted butter, melted |
1 1/2 cups sugar |
2 large eggs, lightly beaten |
1 teaspoon vanilla extract |
4 large granny smith apples (about 2 lb.), peeled, cored and chopped |
6 ounces cream cheese, at room temperature |
2 tablespoons unsalted butter, at room temperature |
2 tablespoons lemon juice |
1 cup confectioners' sugar, sifted |
1 teaspoon lemon zest |
1/4 cup chopped crystallized ginger |
Directions:
1. Make cake: Preheat oven to 350°F. Mist a 9-by-13-inch baking pan with cooking spray. Spread nuts in a single layer on a baking sheet; bake until lightly toasted, 5 to 7 minutes, stirring halfway through. In a bowl, mix flour, baking soda, cinnamon, ginger and salt.
2. In a large bowl, whisk butter, sugar, eggs and vanilla. Stir flour mixture into butter mixture. Fold in apples and walnuts. (Batter will be very thick.) Spread batter in pan. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Place on a wire rack and let cake cool completely.
3. Make frosting: In a mixing bowl, using an electric mixer on medium-high speed, beat cream cheese and butter. Beat in lemon juice. Reduce speed to low, then add confectioners' sugar gradually. Fold in zest. Spread frosting on cake; sprinkle with ginger.
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