Gingerbread Apple Cake Food

GINGER SPICE CAKE WITH SAUTEED APPLES

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly flour a 10-inch cake pan.
• In a mixer fitted with a paddle attachment (or using a hand mixer), combine the melted butter, egg, and sugar. Add the molasses and water and mix. In another bowl, sift the flour, baking soda, salt, ginger, and cinnamon together. Working in batches, mixing after each addition, add the dry ingredients to the molasses mixture. Mix until smooth.
• Pour into the prepared pan and bake in the center of the oven for about 35 minutes, until browned and the top of the cake feels dry and firm to the touch. Let cool in the pan for 10 minutes, then turn out onto a wire rack to completely cool.
• For the topping: In a large skillet, melt 3 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 3 tablespoons of the brown sugar and stir to combine. Cook a few more seconds to dissolve the brown sugar then pour it over the cake and serve.

APPLE GINGERBREAD SKILLET CAKE

Steps:

• Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.

10-MINUTE GINGER CAKE "BAKED" APPLES

Steps:

• Using a spoon, remove enough of the interior of each apple so that the walls are about 1/2-inch thick all around, including the bottom, and there's enough of a well for the cake batter. Place the apples in a microwave-safe dish. Microwave the apples until just warm, 20 to 40 seconds, then remove and set aside.
• Whisk together the flour, brown sugar, ginger, cinnamon, baking powder, milk, vegetable oil, and maple syrup in a medium bowl until just combined. Spoon or pour the batter inside the apples, leaving about 1 inch of space at the top of each. Microwave the apples in the same microwave-safe dish until the batter rises and sets, about 2 minutes 20 seconds. Dust the top edges of the apples with a little fleur-de-sel and let cool slightly, then serve with Apple Cider Caramel Sauce and vanilla ice cream.
• Mix the sugar and lemon juice in a deep nonstick saucepan, place over medium heat and cover. Have a pastry brush and a small bowl of water nearby to brush the sides of the pot of any granules of sugar.
• When the sugar starts to brown, swirl the pan to ensure even browning until the sugar is amber in color, 5 to 6 minutes. Pour in the apple cider -- step back, because there will be sputtering.
• Add the butter. Swirl the pan to melt the butter, then add the heavy cream, cinnamon and ginger. Remove from the heat. The caramel will continue to thicken off the heat. Stir before serving. Makes 1 1/2 cups. Can be refrigerated for up to 2 weeks. Reheat gently on the stove top or in the microwave.

GINGERBREAD AND APPLE LOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter 1 large loaf pan or 2 smaller ones.
• Warm up syrup, water, butter, and sugar in a pan over low heat until butter and sugar are just melted. Remove from heat and mix well.
• Grate apples directly into the pan. Sift flour, baking soda, ginger, and allspice into the batter. Stir until just combined; do not overmix. Pour batter into the prepared pan(s).
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 35 minutes.

GINGERED APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle brown sugar and ginger onto bottom of pan. Arrange apple slices in circles over brown sugar mixture., For batter, in a large bowl, beat butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, ginger and salt; add to creamed mixture alternately with milk. Spoon over apples., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.

EXCELLENT APPLE GINGERBREAD

Steps:

• Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.
• Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.
• To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.
• Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
• To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.

UPSIDE-DOWN APPLE GINGERBREAD

Steps:

• Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

APPLE GINGERBREAD CAKE WITH CREAM

Steps:

• Preheat oven to 350°F. Butter pan and line bottom with a parchment round; butter parchment. Heat 1 Tbsp. butter, 1/2 cup brown sugar, and 2 Tbsp. water in a large skillet over medium, stirring constantly, until butter is melted and sugar is dissolved. Cook, without stirring but swirling skillet often, until large bubbles that are slow to pop form, about 2 minutes. Pour caramel into prepared pan and tilt pan to evenly coat bottom.
• Melt 1 Tbsp. butter in same skillet over medium heat; add half of apples and toss to separate. Cook, tossing often, until apples are softened and almost translucent, about 4 minutes. Repeat process with another 1 Tbsp. butter and remaining apples. Let apples sit until cool enough to handle, then arrange over caramel in several overlapping layers. Set pan aside.
• Whisk flour, baking powder, salt, cinnamon, cloves, and nutmeg in a large bowl to combine; set aside. Heat molasses, maple syrup, remaining 1/2 cup brown sugar, and remaining 1/2 cup butter in a heatproof bowl set over a saucepan of barely simmering water, stirring constantly, until butter is melted and mixture is smooth. Whisk in eggs and ginger. Stir baking soda into 1/4 cup very hot water in a small bowl until dissolved, then whisk into molasses mixture. Whisk molasses mixture into reserved dry ingredients and scrape batter over apples, spreading evenly. Evenly drizzle 1/2 cup cream over batter.
• Place cake on a foil-lined rimmed baking sheet and bake until center is firm to the touch and a cake tester inserted into the center comes out clean, 35-45 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a paring knife around the sides of cake to loosen, then remove the sides of pan and invert cake onto rack. Carefully remove pan and peel away parchment (apples might stick, so work slowly). Let cool completely.
• Slice cake into wedges and serve drizzled with more cream.
• Do Ahead
• Cake can be baked 1 day ahead. Store tightly covered at room temperature. To revive apples, reheat cake slightly in a microwave and brush top with maple syrup.

INDIVIDUAL GINGERBREAD-APPLE UPSIDE-DOWN CAKES

Steps:

• Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4 cup of butter in a medium skillet over medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and set aside.
• Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.
• Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes.
• Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.

GINGERBREAD APPLE COBBLER WITH LEMON SAUCE

Steps:

• 1. CAKE.
• 2. Combine apples, brown sugar, 1 cup water, lemon juice and cinnamon. Cover and cook til apples are tender.
• 3. Beat together the sugar, egg, buttermilk, mollasses and oil. Set aside.
• 4. In a big bowl, stir together flour, baking soda, baking powder, spices, and 1/4 tsp salt.
• 5. Add the egg mixture to the dry mix and beat til smooth.
• 6. Combine cornstarch and 1 T cold water. Stir into apple mixture.
• 7. Pour into a 1 1/2 qt casserole. Spoon gingerbread mix atop apples.
• 8. Bake 350 degrees for 30 minutes.
• 9. (Can cook apple mixture in MW. Cook on High for 10-12 minutes, stirring 3 times during cooking.).
• 10. While cake is cooking make the Lemon Sauce.
• 11. LEMON SAUCE Makes 1 cup.
• 12. In saucepan mix sugar, cornstarch, nutmeg, and dash salt. Gradually stir in 1 cup water.
• 13. Cook and stir over low heat until thickened. Stir half of the hot mixture into egg yolks; return to pan.
• 14. Cook and stir 1 minute. Remove from heat; blend in the butter, lemon peel and lemon juice. (When grating lemon peel, make sure you don't include any of the bitter white part).
• 15. Spoon over hot gingerbread cobbler.

GINGERBREAD APPLE CAKE

Steps:

• Grease a 13x9 pan.
• Spread apple pie filling on bottom of pan.
• Prepare cake mix as directed on box.
• Pour on top of apples.
• Bake according to package directions.

GINGER-APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees. Grease the rim of a 10-inch cake pan with 1 tablespoon of the butter and then place it in the pan. Set the pan over very low heat and melt the butter across the bottom of the pan. Add the brown sugar and distribute evenly.
• Make circles of overlapping apple slices on top of the brown sugar. Chop any remaining slices and place them in the gaps.
• Using a mixer, blend 1/2 cup of the butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
• In a medium bowl, whisk together the egg, molasses and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
• Pour the batter into the pan. Bake for 45 to 50 minutes. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter. Serve warm or cool with very softly whipped cream.

APPLE GINGERBREAD CAKE

Steps:

• In a large bowl, beat the cake mix, water and egg until combined. Add apple; stir to combine. Transfer to a greased 11x7-in. baking dish. Combine pecans and brown sugar; sprinkle over the top., Bake at 350° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

APPLE CIDER GINGERBREAD

Steps:

• Preheat oven to 350°.
• Into an 8 inch round cake pan, sift together the flour, brown sugar, ground ginger, and baking soda.
• Make a well in the center of the flour mixture and add the apple cider, oil, molasses, vinegar and crystallized ginger.
• With a fork just stir until the batter is smooth.
• Bake for 30-35 minutes or until a toothpick comes out clean.
• Transfer the cake to a wire rack to cool.

APPLE GINGERBREAD

Steps:

• Arrange apple slices in a greased 17x11x1-in. pan. Sprinkle with 1/2 cup sugar. Bake at 350° for 5 minutes. Remove from oven. , In a small bowl, mix remaining sugar with molasses and butter until smooth. Mix in eggs. , In a large bowl, combine flour, baking soda, ginger, cinnamon, cloves and salt. Add molasses mixture and beat until smooth. Add boiling water and mix. Pour batter over apples and spread evenly in pan. , Bake for 30 minutes or until cake tests done.