Caramel Apple Ginger Loaf Cake

Originally this recipe was classified as a quick bread.  I think that is hysterical and here are the reasons why:

1.) It is covered with a glaze that is thick and sweet and can only be described as pourable caramel frosting.  F-R-O-S-T-I-N-G.  Not a quick bread type of feature.

2.) I don’t call a baked good with a moist crumb as delicate as this a bread.  Definitely a cake.

3.) Its special.  You can tell by looking at it!

And finally…

4.) Because of the gooey caramel frosting type ‘glaze’, it is easiest to eat on a plate with a fork.  Do you eat bread with a fork?  Me neither.

See?  Cake.  LOAF cake, for obvious reasons.
Yes this is a good as it looks and yes, you too can make it at home. 🙂  This is studded with diced apples (yeah baby!) and minced crystalized ginger (say what?) so there is a nice, full flavor with this recipe.  It is definitely the kind of thing you bake as an extra special treat.  Not because it is necessarily so bad for you, but because the extra effort in making it results in a particularly indulgent loaf.  This is the perfect thing to make for a beloved friend or neighbor around the holidays.  Wrapped up in wax paper and topped with a bow, it makes an incredibly appealing picture.  Besides gifting it to friend and family, this would be stellar sliced and put out on a breakfast buffet.  It tastes even better the next day so bake it up and glaze it an hour or so before you serve it so the topping has a chance to set.  Sliced on a plate with a hot cup of tea on the side makes the perfect, small serving, after dinner treat this time of year.  A piece of cake that is just right.

Of course, sneaking a bite or two as a midnight snack is ‘just right’ as well.  I did say this recipe was special, right?
Caramel Apple Ginger Loaf Cake
Recipe adapted from CCA
I have to say that even thought I really really love the caramel topping on this, it is just as good without it.  If you like, skip the final glazing step and just enjoy the apple-ginger bread as a snack.  Delightful.  Crystalized ginger is fresh ginger root that has been boiled in sugar. It is chewy in texture and covered with the crystalized sugar.  You can usually find it in the baking isle, or anywhere with dried fruit.

1 c brown sugar
1/2 c canola or grape seed oil
1/2 c sour cream
2 eggs
1 3/4 c flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 medium/large apples, such as granny smith, macintosh, or other firm, baking apple, peeled, cored, and diced small
1/3 c finely chopped crystalized ginger

Glaze:
1/2 c brown sugar
1/4 c butter
1/4 c heavy cream
1 tsp grated fresh ginger
1 tsp corn syrup

Preheat the oven to 350 and thoroughly spray a large 8X4 loaf pan.  Whisk together the first four ingredients in a large bowl until thoroughly blended.  Add the dry ingredients and stir gently to combine.  Carefully fold in the apples and crystalized ginger.  Bake for 50-60 minutes or until a toothpick comes out with only a crumb or two attached.  Let cool for 5 minutes in the pan and then turn out onto a rack to cool further.
While cake is cooling, add all the glaze ingredients to a small saucepan and bring them to a bubble over medium hight heat.  Let boil 1 minute, the turn off heat and let set until it cools to a thick, but pourable consistency.  Drizzle generously over loaf cake and let glaze set.  Enjoy within 2 days or freeze, unglazed for several months.  Defrost and glaze as directed when ready to serve.