Best Apple Gingerbread Recipes

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 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.

GINGERBREAD-APPLE STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray.
• In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.
• In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork until crumbly. Sprinkle evenly over gingerbread batter.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.

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.

SLOW-COOKER APPLE GINGERBREAD PUDDING CAKE

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place apples evenly in bottom.
• In medium bowl, stir flour, granulated sugar, baking soda, salt, ginger, cinnamon and nutmeg until well mixed. In small bowl, mix water, molasses and oil until well mixed. Stir into flour mixture just until moistened. Spread over apples in slow cooker. Sprinkle with brown sugar.
• In 2-cup microwavable measuring cup, mix apple cider and butter. Microwave uncovered on High 2 to 3 minutes or until butter is melted and mixture is boiling. Pour over mixture in slow cooker.
• Cover; cook on High heat setting 2 hours 15 minutes to 2 hours 45 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Let stand 15 minutes. Serve warm.

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 UPSIDE-DOWN GINGERBREAD CAKE

Steps:

• 1. Make the topping. Preheat the oven to 325°. Grease a 10-inch cake pan. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps. cream.
• 2. Using a mixer, blend 1/2 cup 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, honey 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 at least 45 to 50 minutes or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter
• 3. Serve warm or cold with softly whipped cream.

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.

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.

GINGERBREAD-APPLE STREUSEL COFFEE CAKE

Steps:

• 1. In a large bowl, combine gingerbread mix, water, egg, and diced apples. Spoon into a 9-inch square pan which has been sprayed with cooking spray.
• 2. In a small bowl, combine butter, brown sugar, flour, cinnamon and salt with a fork until crumbly. Sprinkle this evenly over gingerbread batter.
• 3. Bake in a preheated 350-degree oven for 35 to 40 minutes or until toothpick inserted near center comes out clean. Serve warm or cold with a spoonful of whipped cream. May also garnish with a fresh orange slice.

APPLE-PECAN GINGERBREAD COBBLER

Steps:

• Preheat oven to 375°. In a large saucepan, combine pie filling and 1/4 cup butter. Cook and stir over medium heat until heated through. Pour into a greased 13x9-in. baking dish., In a large bowl, mix 2 cups cake mix and water; spoon over pie filling. In a small bowl, mix brown sugar and remaining cake mix; cut in remaining butter until crumbly. Stir in pecans; sprinkle over top., Bake, uncovered, 20-25 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.

GINGERBREAD-APPLE STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray.
• In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.
• In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork until crumbly. Sprinkle evenly over gingerbread batter.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.

APPLE GINGERBREAD COBBLER

Steps:

• In a saucepan, combine the apples, water, brown sugar, lemon juice and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until apples are tender. Remove from the heat and set aside., In a bowl, beat the egg, sugar, buttermilk, molasses and oil. Combine the flour, baking powder, baking soda, ginger, salt and nutmeg; stir into buttermilk mixture just until combined. Combine cornstarch and cold water until smooth; stir into apple mixture. Pour apple mixture into 8-in. square baking dish coated with cooking spray. Spread gingerbread mixture over apples. Bake at 350° for 25-30 minutes or until a toothpick inserted into the topping comes out clean.

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.

CARAMEL-APPLE GINGERBREAD

Steps:

• Heat oven to 350°F. In medium bowl, mix gingerbread mix, applesauce, water, butter and egg with spoon until well blended. Stir in dates. Spoon into ungreased 8- or 9-inch square (2-quart) glass baking dish.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool slightly.
• Top each warm square of gingerbread with caramel topping and whipped cream.

APPLE AND GINGERBREAD TRIFLE

Steps:

• Mix Flour, Baking Powder, Baking Soda, Ginger, and Allspice in bowl.
• In separate bowl, beat butter and 4 Tablspoons Sugar until smooth.
• In third bowl, Mix milk and Molasses together.
• Mix third bowl into the Butter Mixture and then FOLD combined mixture into the Flour Mixture.
• Pour into a pan (I use an 8" x 8" x 2") that is lined with Wax Paper.
• Bake in oven at 350 F for about 35- 40 minutes.
• Let stand for 5 minutes and remove the Gingerbread to a rack to cool.
• Peel, core and dice apples in small pieces.
• Put them into a pot with 4 Tablespoons of Sugar and 1/2 cup Water.
• COVER and cook for about 5 minutes.
• Remove lid and continue to stir continuously until mixture STARTS to thicken.
• WHIP Cream and 4 Tablespoons of Sugar until it forms Peaks.
• PLACE slices of Gingerbread, Applesauce on top and Whipped Cream on top of that in bowl and repeat in layers until bowl is full.
• NOTE: ROUNDED Glass Bowl makes lovely presentation!
• TOP with toasted nuts and CHILL for about an hour!
• ENJOY!

EASY APPLE GINGERBREAD PUDDING

Steps:

• Peel and slice apples into an ovenproof dish.
• Sprinkle over the sugar and water.
• Place in oven at 350'F/180'C while preparing the topping.
• TOPPING:.
• Sift flour, ginger and soda into a bowl.
• Add sugar.
• Heat butter and golden syrup and mix into dry ingredients.
• Pour over hot apples and bake for 30-45minutes.
• Serve warm.

GINGERBREAD APPLE COCKTAIL

Steps:

• Spread agave syrup or honey on a plate and dip the rim of a chilled cocktail glass into it to lightly coat the edges.
• Spread the crumbled cookies on another plate and dip the coated rim into the crumbs so that they adhere.
• Add the liquid ingredients to a cocktail shaker with ice and shake well. Strain into the prepared glass and float the orange zest on top.

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 UPSIDE DOWN CAKE

Steps:

• TOPPING:.
• Melt butter in a casserole dish or 8-inch square pan, arrange sliced apples in it. Sprinkle with sugar and cinnamon.
• CAKE BATTER:.
• Cream shortening, add sugar gradually, beat well. Stir in egg and molasses. Add sifted dry ingredients alternately with milk. Beat until fluffy. Pour cake batter over apples and bake at 350F for 45 minutes. Turn out upside down and serve with Satin sauce.
• SATIN SAUCE:.
• Beat egg and water in saucepan until foamy. Stir in molasses and salt. Cook over low heat 1 minute stirring constantly. Remove from heat and stir in lemon juice and vanilla. Serve hot.