Applegingerbread Recipes

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.

STICKY UPSIDE DOWN APPLE GINGER CAKE

Steps:

• Preheat the oven to 325 F
• Put the 1 Tbsp. and 1 tsp. of butter in a high-sided 9" pan and place it in the oven for a few minutes, until the butter melts. Remove it from the oven and use a pastry brush to coat the sides of the pan with the butter. Sprinkle the 2/3 cup of brown sugar over the melted butter in the bottom of the pan. Place the sliced apples on the sugar in a circular pattern.
• In a medium bowl whisk the flour with the baking soda, baking powder and spices.
• In a large bowl whisk the eggs with the ½ cup brown sugar. Whisk in the molasses and ¾ cup melted butter. Stir in the flour mixture. Add boiling water last and beat well.
• Pour into prepared pan.
• Bake at 325 F for 60-75 minutes, until the middle is set. (The variety and freshness of your apples will affect cooking time.)

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.

APPLE-GINGERBREAD COBBLER

Steps:

• Stir together 2 cups gingerbread mix and 3/4 cup water until smooth; set mixture aside.
• Stir together remaining gingerbread mix and brown sugar; cut in 1/4 cup butter until mixture is crumbly. Stir in pecans; set aside.
• Combine apple pie filling and remaining 1/4 cup butter in a large saucepan, and cook, stirring often, 5 minutes over medium heat or until thoroughly heated.
• Spoon hot apple mixture evenly into a lightly greased 11x7-inch baking dish. Spoon gingerbread mixture evenly over hot apple mixture; sprinkle with pecan mixture.
• Bake at 375° for 30 to 35 minutes or until set. Serve cobbler with vanilla ice cream.

APPLE GINGERBREAD CAKE

Steps:

• Preheat oven to 350*F
• Spray an 8x8 casserole dish with cooking spray and set aside.
• Peel, core and slice apples in ¼ inch thick slices.
• Place in a prepared casserole dish.
• In a mixing bowl combine brown sugar, cornstarch, water, lemon juice and cinnamon. Mix well and pour over apples.
• Cover the dish with foil and bake for 20 minutes.
• While the apples are pre-baking, make gingerbread topping.
• In a bowl combine egg, buttermilk, molasses, oil, flour, sugar, ginger soda, salt baking powder and nutmeg.
• Once the apples have baked, remove from the oven and immediately top with gingerbread topping.
• Place back in the oven, without covering, for additional 35 minutes.
• Remove from the oven and serve warm with a scoop of ice cream.

APPLE GINGERBREAD

Steps:

• Preheat oven to 325°.
• Coat a loaf pan with nonstick spray.
• In a large bowl, combine the flour, salt, and baking soda with a whisk.
• Using a whisk disperses the baking soda evenly.
• In a separate bowl, whisk sugar, oil, and eggs vigorously until color lightens.
• Now add applesauce, buttermilk, and ginger; fold into dry mixture.
• Gently fold in raisins and pecans.
• Immediately pour batter into pan and bake 55-60 minutes; test with skewer.
• Wait 10 minutes before removing bread from pan.
• Glaze then cool bread completely on rack (up to 3 hours).

GINGERBREAD APPLE CAKE

Steps:

• preheat oven to 180 Celsius grease sides and line bottom of 24 cm springform tin.
• using an electric mixer, cream butter and sugar.
• add vanilla, egg and applesauce.
• with mixer on low, beat in dry ingredients.
• spoon 3/4 mix into tin and place pie apple across the mix, not quite to the edges.
• place the rest of the mix in blobs over the apple.
• cook for approx 50 minutes or until a skewer comes out clean.
• cool in tin for 10 minutes then remove to wire rack to cool completely.
• glaze if desired.
• GLAZE:.
• mix all together until smooth and spoon over cake.
• allow to harden.