![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2024\/01\/Apple-Ginger-Cake-with-Whipped-Cinnamon-Creme-Fraiche.jpg\")
Apple Ginger Cake with Whipped Cinnamon Cr\u00e8me Fra\u00eeche<\/p>\nApple Ginger Cake with Whipped Cinnamon Cr\u00e8me Fra\u00eeche<\/p>\n
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2 C. heavy cream<\/p>\n
4 T. cultured buttermilk<\/p>\n
4 apples<\/p>\n
1\u00bd C. flour<\/p>\n
1\u00bc tsp. baking powder<\/p>\n
\u00bd tsp. salt<\/p>\n
1\u00bd tsp. ground cinnamon, divided<\/p>\n
1 C. sugar<\/p>\n
\u00bd C. butter, room temperature<\/p>\n
1 tsp. vanilla<\/p>\n
2 eggs, room temperature<\/p>\n
2 tsp. grated ginger<\/p>\n
2 T. brown sugar<\/p>\n
Sliced almonds<\/p>\n
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To make the cr\u00e8me fra\u00eeche, mix heavy cream and buttermilk in a clean jar and secure a piece of cheesecloth over the top with a rubber band to allow some air flow. Place on the counter for 12 to 24 hours until it thickens (if your kitchen is cold, it might take longer). Store in the fridge for up to 2 weeks. If you don\u2019t have time to make your own, you can use store-bought or replace with sour cream. Preheat the oven to 350\u00b0. Butter the sides and bottom of a 10-inch springform pan. Cut a round piece of parchment paper and place in the bottom of the pan. If using a regular cake pan, line with parchment paper, enough to hang over the sides so that it\u2019s easy to remove the cake after baking. Peel, core and slice apples into half moons and set aside. Mix flour, baking powder, salt and 1 tsp. ground cinnamon in a bowl and set aside. In a separate bowl, cream the sugar and butter for about 1 minute until fluffy. Add vanilla and eggs, one at a time, and beat until just mixed. Add \u00bd C. cr\u00e8me fra\u00eeche and ginger; beat until combined. Mix in the dry ingredients with a wooden spoon or spatula and stir until there are no lumps or dry bits of flour. Fold about \u00bc of the sliced apples into the batter and stir until fully coated. Pour batter into the greased pan and smooth out the top. With the remaining apples, create a pattern on top, laying slices however you like and pressing them slightly into the batter. Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean. If the apples begin to brown too quickly, place a piece of foil on top during the last 10 minutes of baking. While the cake bakes, use an electric mixer to whip 1 C. of the remaining cr\u00e8me fra\u00eeche with brown sugar and \u00bd tsp. cinnamon until stiff peaks form. Store in the fridge until the cake is ready to serve. When the cake is done, remove it from the oven and let it rest for 5 to 10 minutes. Run a knife along the outside edge before removing from the pan. Cool on a wire rack for 10 to 15 minutes before cutting. Just before serving, sprinkle with sliced almonds. Serve each slice with a dollop of whipped cr\u00e8me fra\u00eeche.<\/p>\n","protected":false},"excerpt":{"rendered":"
Apple Ginger Cake with Whipped Cinnamon Cr\u00e8me Fra\u00eeche 2 C. heavy cream 4 T. cultured buttermilk 4 apples 1\u00bd C. flour 1\u00bc tsp. baking powder \u00bd tsp. salt 1\u00bd tsp. ground cinnamon, divided 1 C. sugar \u00bd C. butter, room temperature 1 tsp. vanilla 2 eggs, room temperature 2 tsp. grated ginger 2 T. brown sugar Sliced almonds To make the cr\u00e8me fra\u00eeche, mix heavy cream and buttermilk in a clean jar and secure a piece of cheesecloth…<\/p>\n