Ginger Apple Coffee Cake

Yesterday I made this recipe, as my fridge was stuffed with lots of apples, some bought and some free stuff!! Yes free!! As my husband  often gets free fruits from his office...sometimes there are other fruits too,orange or banana...but this time it is apple...I personally don't like apple much as my daughter. In this question me and my daughter are same...we both don't like red rose apple as everybody does..We rather like the green one.. According to me it is more crisp and tasty than the red ones...It's sweet and sour attracts me more!! So as coaxing didn't work much... and with a apple stuffed fridge, in my kitchen I used a sneaky way to feed her this 5 a day fruit!! And truly speaking not just her, the whole family!! I altered the recipe a little,  would rather say not altercation but addition...Coffee!! It turned out very nice...truly soft and not too sweet...the only hitch was, the recipe asked to add 1/2 cup of oil,which I didn't use, as I was out of vegetable oil at that certain moment!! You can ask how can anybody be out of cooking oil!! Yes I am a bit weird this way.. So it turned out tad  dry,but I am not complaining and my family,too.Apples, shredded and seasoned with lots of gingerbread spices, ground ginger and crystallised ginger pieces, melt into  this cake.Brown Sugar gives a caramelised taste.



 

Ingredients
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon ground star anise
1 cup light brown sugar
1 cup packed dark brown sugar
4 eggs
150 gm(1 stick) unsalted butter, melted and cool but still liquid
2 teaspoons vanilla extract
4 medium apples cored, peeled, and coarsely shredded
½ cup chopped crystallised ginger

Method:
Preheat the oven at 175C/350F.Butter and flour a 10''cake tin, tap out  the excess. In a separate bowl mix flour, baking powder, baking soda and all the spices. Sieve the mixture. n a separate bowl beat in a medium high  speed, both the sugars and the eggs for two min. Then add the butter and vanilla flavour and again mix for 2 min. Next add the grated apples,without it's accumulated juices. Mix it on a low speed, until just combined. Now stir in the crystallised ginger and pour the mixture in the previously ready buttered and floured pan. Bake it for 55-60 min or until a skewer inserted and comes out clean. When you can handle the pan remove the cake from the tin and cool it on a wire rack. Once completely cooled sprinkle the cake with powdered sugar.


Recipe Source: http://www.bostonglobe.com