Apple-Ginger Snack Cake

Ingredients

• 1 teaspoon baking soda 
• 1 teaspoon cinnamon 
• 1 cup confectioners' sugar sifted
• 6 ounces cream cheese at room temperature
• 0.3 cup crystallized ginger chopped
• 2 large eggs lightly beaten
• 2 cups flour all-purpose
• 2 lb granny smith apples cored peeled chopped
• 2 teaspoons ground ginger 
• 2 tablespoons juice of lemon 
• 1 teaspoon lemon zest 
• 1 teaspoon salt 
• 1.5 cups sugar 
• 2 tablespoons butter unsalted at room temperature
• 8 tablespoons butter unsalted melted (1 stick)
• 1 teaspoon vanilla extract 
• 1 cup walnuts chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• mixing bowl
• wire rack
• baking pan
• hand mixer
• toothpicks

Directions

1. Make cake: Preheat oven to 350F. Mist a 9-by-13-inch baking pan with cooking spray.
2. Spread nuts in a single layer on a baking sheet; bake until lightly toasted, 5 to 7 minutes, stirring halfway through. In a bowl, mix flour, baking soda, cinnamon, ginger and salt.
3. In a large bowl, whisk butter, sugar, eggs and vanilla. Stir flour mixture into butter mixture. Fold in apples and walnuts. (Batter will be very thick.)
4. Spread batter in pan.
5. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes.
6. Place on a wire rack and let cake cool completely.
7. Make frosting: In a mixing bowl, using an electric mixer on medium-high speed, beat cream cheese and butter. Beat in lemon juice. Reduce speed to low, then add confectioners' sugar gradually. Fold in zest.
8. Spread frosting on cake; sprinkle with ginger.