Ginger Beer and Apple Bundt Cake with Maple Glaze
February 9, 2023
A slice of cake is the perfect winter treat, especially when you have one that combines the zingy flavor of ginger with fresh apples and some real maple syrup. It’s warming and cozy, with a moist texture and bold taste that will leave you wondering how you’ve made it this far without some apple bundt cake in your life.
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What You Need to Get Started
You can easily find all of the ingredients for this ginger beer bundt cake at your grocery store:
- Pantry: Flour, Cornstarch, Sugar, Baking powder, Baking soda, Ginger beer, Powdered sugar, Maple syrup
- Fridge: Egg, Milk
- Produce: Fresh ginger, Granny Smith apple
- Equipment: 6-cup Bundt pan, Mixing bowls, Whisk, Flexible spatula, Trivet, Measuring cup with spout
Let’s Make Ginger Beer and Apple Bundt Cake
I love making any type of cake, because no matter what shape it ends up being – sheet, cupcake, or in this case, bundt, they are super easy to put together. Basically, most cakes can follow a typical formula of combining the dry ingredients, combining the wet ingredients, and then adding them together to make batter. So what’s special about this ginger beer and apple bundt cake?
Well, the ginger beer is the first ingredient that really stands out here. You will be combining it with the other wet ingredients. And when you do, the carbon dioxide will act as a leavening agent, making your cake rise. In fact, you can do this with any basic cake mix (boxed or homemade) and any can of soda for a quick dessert.
The apples are the next addition that makes this bundt cake unique. While baking, the soda will help the heavy apple chunks rise to the top of the batter. Then, when you flip the cake out of the pan to serve it, it’s like having a base of apples. It’s like a right-side-up upside-down cake!
Finally, drizzling the whole beautiful bundt with a super sugary and decadent maple glaze really makes it stand out from the crowd. This adds some extra sweetness into every bite, especially when it drips down the sides. It’s the perfect contrast to the apple tartness and the zing that comes from both the ginger beer and fresh ginger.
If you are short on time or simply want an easier version, try making this cake by swapping out all of the dry ingredients with a box of yellow cake mix. Still add in the soda, egg, fresh ginger, and apples, of course! You could also make your bundt ahead of time and freeze it. Simply thaw in the fridge overnight, and then let it sit at room temperature before icing, slicing, and serving.
Ginger, apple, and maple are the ultimate flavor trifecta is this ultra-moist and bold bundt cake. It’s made with ginger beer for that extra pop!
How to Serve Ginger Beer and Apple Bundt Cake
Sure, you hear cake and immediately you jump to dessert, but the maple and apples here also make this a perfect choice for brunch. Serve slices as a sweet starter before a savory egg dish, like a Smoky Gouda and Cheddar Broccoli Frittata. Add a warm and cozy coffee, like a Honey Chestnut Café au Lait or some sparkly glasses of White Balsamic Peach Shrub Soda.
If you are more of an afternoon tea lover, add a few slices of this ginger and apple bundt cake to your tiered tray, along with some Buttercream and Plum Jam French Macarons and Blueberry Lemon Bars with Gingersnap Crust. Don’t forget the tea, like a round of Mango Peach Iced Tea Spritzers
For the traditionalists, of course, there’s always dessert. Make this gorgeous ring-shaped treat the center of a fun wintery spread, along with a Mandarin Orange Posset Tart with Whole Wheat Crust and some Cinnamon Roll Cupcakes with Cream Cheese Frosting. Finish the night by toasting with some fancy Mandarin Cherry French 75s.
Use Up Leftover Ingredients
- Granny Smith apples lend their tart flavor to a unique and simple Persimmon & Apple Crisp with Cinnamon Streusel
- Try using ginger beer to add some zing to a fun drink, like a Bourbon Ginger Algonquin Cocktail
- Real maple syrup is an absolute necessity when making some Sweet Corn Fritters with Bourbon-Maple Syrup
Ginger Beer and Apple Bundt Cake with Maple Glaze
Ingredients
- 1 ¾ Cups All-purpose flour plus 1 tsp for apples
- 2 Tbsp Cornstarch
- 2 Tbsp Milk Powder
- 1 Cup Sugar
- ½ tsp Salt
- 1 tsp Baking Powder
- ¼ tsp Baking soda
- 1 Egg
- 12 fl oz Ginger Beer (one can)
- ½ oz Fresh Ginger peeled and grated
- 1 Large Granny Smith Apple diced into ½-inch pieces, tossed in flour
Maple Syrup Glaze
- 1 Cup Powdered Sugar
- 2 Tbsp Maple Syrup
- 1 Tbsp Milk
Instructions
- Preheat the oven to 350°F with a rack in the center. Prepare a 6-cup bundt pan by greasing and flouring generously.
- In a large mixing bowl, whisk together the flour, cornstarch, milk powder, sugar, salt, baking powder, and baking soda.
- In a small mixing bowl, whisk together the egg, soda, and fresh ginger. Add soda mixture into the bowl with the flour, and stir until just combined, and there are no large streaks of flour. Fold in the apples until distributed.
- Transfer the batter to the prepared bundt pan, using a flexible spatula to scrape the sides of the bowl.
- Bake for 45-55 minutes, until the top is golden brown and bounces back when you gently press it, and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 min on a trivet. Then, invert over a large plate to release. If needed, swipe a flexible spatula gently around the outside of the cake to separate stubborn pieces.
- After demolding, while the cake cools completely, whisk together the sugar, maple syrup and milk for the glaze. Transfer to a measuring cup or other container with a spout for pouring.
- Pour the glaze over the completely cooled cake, allowing it to drip down the sides both inside and outside the cake. Let sit for 5 minutes to harden, and serve immediately. Or chill in the fridge until ready to serve.
Notes
- Make Ahead Tips:
- Store the cake whole or sliced, in an airtight container in the fridge for 2-3 days. Allow to sit for about 15 minutes at room temperature before serving.
- Freeze the cake whole or individual slices, tightly wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight, and allow to sit for about 15 minutes at room temperature before serving.
- Ingredient Details
- Apple: Use a large, tart apple with firm flesh. A Granny Smith is the best choice, but a Fuji, Jonathan, or HoneyCrisp can work in a pinch. Keep in mind alternatives will be sweeter.
- Maple Syrup: I suggest using real maple syrup, not "pancake syrup" or maple alternatives. If you live in a place where it's produced, get it locally. Otherwise, double check the label that it's real maple.
- Ginger: If you do not have fresh ginger, substitute with 1/2 tsp ginger powder.
- Ginger Beer: Any brand will work, but it's a good idea to try the soda first, so you understand the bite it adds. Ginger ale can be an alternative for a sweeter and less sharp flavor, but it will definitely taste very different.
- Shortcut: Instead of making your own cake batter, simply add 1 egg and the can of ginger beer to your favorite boxed vanilla cake mix. Then stir in fresh ginger and the apple chunks. Bake and make the glaze as directed.
Special Equipment
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