Ginger cake with apple butter "frosting"
Cakes
My mom used to make a lovely pink applesauce in the fall. I loved the way the skins add tartness, thicken the texture, and of course, lend their lovely hue. I found by cooking the mixture down even more to further reduce the liquid, the texture gets more like apple butter—thicker and smoother (and still pink)! Turns out, it makes a lovely, deliciously fruity alternative to traditional frosting on a layer cake. I paired it with a light, fluffy ginger cake (complete with a sprinkling of minced candied ginger on the surface) – it’s a really yummy cake with all the goodness of fall (and it makes your kitchen smell ten kinds of amazing).
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