Best Ginger Spice Cake With Sauteed Apples Recipes

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FRESH APPLE SPICE CAKE



Fresh Apple Spice Cake image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 9 to 12 servings

Number Of Ingredients 19

1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran's, heated

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
  • Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
  • Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

10-MINUTE GINGER CAKE "BAKED" APPLES



10-Minute Ginger Cake

I love baked apples and ginger cake -- so I decided to put them together. Even better, this homey autumn dessert comes together so fast that you can make it any time you've got a craving!

Provided by Carla Hall

Categories     dessert

Time 20m

Yield 2 servings

Number Of Ingredients 20

2 medium apples, cored with an apple corer
4 tablespoons all-purpose flour
1 tablespoon light or dark brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 cup milk (dairy or non-dairy)
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons pure maple syrup
1/2 teaspoon fleur-de-sel
1 cup Apple Cider Caramel Sauce (recipe follows)
1 pint vanilla ice cream, for serving
1 3/4 cups granulated sugar
2 teaspoons fresh lemon juice
1/4 cup apple cider
1 stick (8 tablespoons) unsalted butter, cut into fourths
1/2 teaspoon fine sea salt
1 cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon ground ginger

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.

APPLE-GINGER CAKE



Apple-Ginger Cake image

Tastes like fall! The fresh ginger spices up the sweetness of the apples, while the nuttiness of the walnuts gives it more depth of flavor. Just sweet enough to feel like a treat.

Provided by seasonista

Categories     Breads

Time 1h25m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, beaten
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon vanilla
1 tablespoon molasses
2 tablespoons fresh ginger, peeled & diced finely
1 1/2 cups apples, quartered & thinly sliced (2 med)
1/2 cup walnuts, chopped

Steps:

  • Mix together flour, sugar, baking soda, salt, and set aside.
  • Beat eggs, then mix in apple sauce, oil, vanilla, molasses, ginger, apples & walnuts.
  • Add apple mixture to dry ingredients, mix until just moist.
  • Pour into a greased 9 x 9 baking pan and bake in a 350 degree oven for approximately 55 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool slightly, slice & serve. If you want more sweet, you could drizzle a caramel glaze over the top, or spike by drizzling brandy over it.

Nutrition Facts : Calories 297.8, Fat 13.1, SaturatedFat 1.8, Cholesterol 46.5, Sodium 179.4, Carbohydrate 41.1, Fiber 1.9, Sugar 17.6, Protein 5.2

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