Baked German Gingerbread Apples Recipes

BRATAPFELN (GERMAN BAKED APPLES) RECIPE

Steps:

• Gather the ingredients. Preheat oven to 450 F.
• Core apples (or cut into quarters, core, and put back together).
• Mix together the butter and sugar. Add raisins and walnuts.
• Pack the filling into the hollowed-out apples.
• Place in buttered baking dish and cover with lid or aluminum foil.
• Bake for 45 minutes to 1 hour or until the tip of a thin knife can easily pierce the apple. Meanwhile, make the vanilla sauce.
• Gather the ingredients.
• In a medium heatproof bowl, beat together the egg yolks and both sugars (if you are using vanilla extract instead of vanilla sugar, it will be added later) until the yolks are thick and pale yellow and the sugar is dissolved, about 4 minutes.
• In a heavy-bottomed 2-quart saucepan, bring the 2 cups of milk to a boil. Pour the hot milk slowly in a thin stream over the egg yolk mixture, whisking continuously by hand or with an electric mixer.
• Pour the tempered egg-yolks back into the saucepan and heat without boiling until mixture coats the back of a spoon
• Remove pan from heat and stir in the vanilla extract, if you are using it instead of the vanilla sugar. Serve warm drizzled over baked apples.

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.

REAL GERMAN BAKED APPLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place the cored apples upright in a shallow baking dish.
• In a medium bowl, whip the egg white until it holds a stiff peak. Sprinkle in the sugar, and whip just a bit more. Stir in the cinnamon, raisins, and toffee until evenly distributed. Spoon into the cores of the apples.
• Bake uncovered for 5 to 10 minutes in the preheated oven, until the meringue is crisped. Allow to cool slightly before serving.

GERMAN APPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
• In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
• Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

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

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.

BAKED GERMAN GINGERBREAD APPLES

Steps:

• Preheat oven to 375°F.
• Crumble Lebkuchen into small pieces and place into a bowl.
• Add crystallized ginger and nuts.
• Melt honey and butter in microwave together and add to bowl.
• Stir to combine and set aside.
• Core the apples without cutting through the base.
• With a knife or melonballer, remove some of the inside of the apple to make room for the filling.
• Place apples in a 12 x 7.5 x 2 inch baking dish.
• Spoon the prepared filling into the opening in the apples, packing it down lightly.
• To prepare syrup, combine honey, brown sugar, water and butter in small saucepan and bring to a boil; keep warm to brush on apples.
• Brush apples liberally with honey syrup and pour remainder around apples.
• Bake uncovered at 375° F for 45 minutes or until the apples are tender, basting occasionally.
• Let cool for 15 minutes.
• Whip cream with powdered sugar.
• Serve apples with a dollop of whipping cream and garnish with slivers of crystallized ginger.