Sticky Ginger Layer Cake with Caramel Apple Butter

A fiery kiss of ginger, the slow seduction of caramel apple butter, and the soft embrace of vanilla cream — this cake is a love letter to late summer days and golden hour garden gatherings.

Set beneath trailing roses and clinking glasses, each slice tells a story: spice and sweetness tangled in soft, sun-dappled layers, made to be shared under the spell of an English sky.

Small gatherings inbibed with sunshine, nature makes the setting so perfect.

The joy of the simple things. Homemade lemonade is all you need to keep the party fresh

Less is more, fresh flowers are the crowing glory on this delightful cake

So what are you waiting for? Mother Nature is ready for you…

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Yield: 8-10

Author: Suze Morrison

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Sticky Ginger Layer Cake with Caramel Apple Butter

Prep time: 90 MinCook time: 2 HourInactive time: 5 HourTotal time: 8 H & 30 M

A fiery kiss of ginger, the slow seduction of caramel apple butter, and the soft embrace of vanilla cream — this cake is a love letter to late summer days and golden hour garden gatherings.

Set beneath trailing roses and clinking glasses, each slice tells a story: spice and sweetness tangled in soft, sun-dappled layers, made to be shared under the spell of an English sky.

Ingredients

For the Cake

• 250g Salted Butter, Room temperature
• 210g Molasses Sugar
• 5cm Ginger, peeled and grated
• 100g Golden Syrup (substitute honey if needed)
• 70g Treacle
• 4 Large Free-Range Eggs, room temperature
• 260g Self Raising Flour
• 2tbsp Cinnamon, ground
• 2tbsp Ginger, Ground
• 50g Full Fat Greek Yogurt
• 2tbsp Stem Ginger in Syrup, chopped

For the Caramel Apple Butter

• 750g apples (about 3 large), peeled, cored & chopped
• 100ml apple juice or water
• 100g soft light brown sugar
• ½ tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp sea salt flakes
• 1 tsp vanilla extract
• Juice of ¼ lemon

For the Vanilla Buttercream

• 250g unsalted butter, softened
• 450g icing sugar, sifted
• 2 tbsp whole milk (or double cream, for extra richness)
• 2 tsp pure vanilla extract (or vanilla bean paste)
• Pinch of sea salt
• 1tbsp Mascarpone

Instructions

1. Begin with the caramel apple butter
2. Add the chopped apples and apple juice to a medium saucepan. Cover and cook on medium heat for 15–20 minutes, stirring occasionally, until the apples are soft and collapsing.
3. Use a stick blender to purée the apples until completely smooth. (Or mash well for a more rustic texture.)
4. Stir in the brown sugar, cinnamon, cloves, salt, lemon juice, and vanilla.
5. Simmer uncovered over low heat for 30–40 minutes, stirring often, until thick, glossy, and deep golden brown. It’s ready when it holds its shape on a spoon and leaves a trail when stirred.
6. Let cool, then transfer to a clean jar. Store in the fridge for up to 2 weeks.
7. Begin on the cake. Preheat oven 160C, grease flour and chill 3 x 6” cake pans. Add the butter, sugar, syrup and treacle to the base of a stand mixer fitted with a paddle attachment and beat for 6-8 minutes or until light and fluffy. Add the eggs one at a time beating very well between each addition to incorporate as much air as possible. Mix in the fresh ginger.
8. In a separate bowl, whisk the flour and spices. In another bowl, whisk the stem ginger and yogurt, keeping back the syrup.
9. Fold in the flour to the butter mixture followed by the yogurt mixture taking care not to overmix. Divide between your three pans and bake for 30-35 minutes or until risen and springy. Cool for 5 minutes in the tin before turning out and brushing with the ginger syrup while warm. Allow to cool completely.
10. Make the buttercream
11. Beat the butter in a stand mixer with the paddle attachment (or use a hand mixer) on medium-high speed for 3–4 minutes, until pale, creamy and aerated.
12. Add the icing sugar in two or three stages, beating well after each addition and scraping down the sides. Start on low speed to avoid sugar clouds, then increase too high.

https://gourmetglow.co.uk/recipes/sticky-ginger-caramel-apple-butter

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