2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp kosher salt
1 large egg
½ cup packed light brown sugar
½ cup canola oil
½ cup molasses
½ cup unsweetened apple cider
1 lb. crisp apples, such as Honeycrisp, peeled and cut into ½-inch pieces
Confectioners' sugar for dusting
Preheat the oven to 375º
Coat a 9" tall-sided cake pan with cooking spray, line the bottom with a circle of parchment, and then spray the parchment with cooking spray.
Whisk together the flour, baking powder, baking soda, cinnamon ginger, and salt in a medium bowl.
Whisk the egg in a mixing bowl, then add the brown sugar, oil, molasses, and apple cider. Whisk until smooth.
Add the flour mixture to the egg mixture and stir until thoroughly combined.
Fold in the apples.
Spread the batter evenly in the pan, and bake in the middle of the oven for about 50 minutes, until firm to the touch and a toothpick comes out clean.
Transfer to a wire rack to cool (in the pan) to room temperature.
Use a round-edged table knife to loose the edges, then dislodge the cake and transfer it to a serving platter, discarding the parchment.
Dust the top with confectioners' sugar.