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Apple gingerbread cake recipe

Apple gingerbread cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Ginger cake

A lovely combination of two favourite cakes. You can use regular milk if you don't have buttermilk to hand, or use 150ml regular milk with a tablespoon of vinegar or lemon juice, and allow it to sit for 5 minutes before using.

91 people made this

IngredientsServes: 12

  • 150g butter
  • 220g soft brown sugar
  • 2 tablespoons treacle
  • 250g plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons bicarbonate of soda
  • 3 teaspoons ground ginger
  • 160ml buttermilk
  • 1 egg, beaten
  • 2 medium apples, peeled and chopped

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat the oven to 170 C / Gas 3. Grease a 23cm (9 in) square cake tin and line the bottom with baking parchment.
  2. In a saucepan over low heat, melt the butter, sugar and treacle. Once melted, remove from heat and cool slightly. Then add the buttermilk and egg, and stir well to combine. Stir in the chopped apples.
  3. In a bowl, combine the dry ingredients, then add to the butter mixture and mix gently till combined.
  4. Tip into the prepared tin and bake in the preheated oven for 30 to 35 minutes. Allow to cool in the tin before slicing and serving.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (10)

This recipe makes a gorgeous cake. I bake it on a Wednesday to cut on a Saturday and it keeps moist for up to ten days. You can also eat it hot with custard. One thing - I increase the amount of spice.-10 Dec 2012

This is delicious. I made it as our Christmas cake and everyone wanted the recipe! I needed to cook it a further 10 minutes though, even though I have a fan oven. It sank a bit after I opened the oven after 35 minutes but it didn't affect the taste.PS. I've made it twice more and it turned out perfectly. I think I added too much apple the first time as I used a bag of frozen apples and wasn't sure how many were in it! Every time I make it someone wants the recipe too, and everyone says it's the nicest and moistest ginger cake they've ever tasted.-29 Dec 2011

I came here while searching for different ways to use up a glut of apples- Google led me to this brilliant recipe. It is so quick and easy without a mile-long list of ingredients, we were eating it within an hour of the search! It is scrumptious and I'll be making it again and again!We had squares of it warm from the oven with cream, it would be delicious with custard or just on its own. As it is so moist it will need to be eaten within a day or two but that won't be a problem. I also think you could easily get 16 pieces from it.As suggested I substituted ordinary milk with a squeeze of lemon juice (and included a little leftover yogurt in the 160 mls). I also used half wholemeal flour for a bit of added texture.-16 Nov 2011

Gingerbread Apple Pie Cake Recipe

It’s Khrista from ezeBreezy – Life Simplified and I have a delicious cake recipe to share with you today. This Gingerbread Apple Pie Cake is soft, moist, with the perfect blend of ginger, nutmeg and sweet brown sugar. This sweet treat is perfect for any occasion!

It’s important to have a few desserts in your arsenal of recipes that don’t take a lot of time or ingredients to put together. And I am here to tell you, this Gingerbread Apple Pie Cake recipe needs to be added to your stockpile.

The best part about this cake is that it is incredibly quick and easy to make – all you need is a box of gingerbread mix, about 3 apples, some brown sugar and spices, and a little butter and flour. It takes about 10 minutes to put the whole thing together and get into the oven.

Start by making the gingerbread cake mix according to the box directions. I find the box mix to be a bit on the mild side so I like to add some additional spices to bump up the flavor.

Pour the prepared cake mix into a prepared 8”x8” cake pan and set it to the side. Toss the sliced apples in a bowl with some lemon juice, brown sugar and cinnamon. Cut the apples on the thin side – about 1/8” thick. This just ensures that the apples bake up tender in the cake.

For the butter crumble topping, add flour, brown sugar, salt and a stick of butter to a bowl. Using a fork or a pastry blender, work ingredients together until combined and has a crumbly consistency. It’s okay if you leave a few bigger pieces of butter in the mix.

To assemble the cake, pour the coated apples on top of the prepared cake mix and top with the butter crumble topping. Pop that cake in the oven for about 30 to 35 minutes. It doesn’t take long for your kitchen to start smelling like fall with all those delicious spices filling the air.

This Gingerbread Apple Pie cake is simply delicious and not overly sweet. It’s perfect in the morning with a cup of coffee or tea. You can even top the cake with a little sweetened whipped cream, vanilla ice cream, or even a little maple glaze.

It’s also the perfect sweet treat to throw together over the holidays or when you have guests. The ginger spice in this cake is not overwhelming at all but if you aren’t a huge fan of gingerbread, you can easily swap it out for a spice cake or buttery vanilla mix instead. Either way, you can’t go wrong.

Gingerbread dump cake

Why I love dump cakes

  1. They can be whipped together at a moments notice, great when guests arrive unexpectedly
  2. Dump cakes only require a few ingredients
  3. You can use whichever type of pie filling you like traditionally in just about any dump cake recipe
  4. Dump cake recipes always come out moist
  5. There&rsquos no need to cut a pretty slice, you just scoop out and serve
    1. Add a scoop of vanilla ice cream on top or whipped cream if you&rsquore feeling really naughty

    Comfort food to the max let&rsquos say.

    Here&rsquos a quick peek at the process of making this easy gingerbread cake with apples.

    Like I said, dump cakes traditionally just use butter or layering of a can of pie filling + crushed pineapple. That is my go to method.

    I have made the traditional 3 ingredient dump cake recipe before where you just use cake mix, egg and a lot of butter but it isn&rsquot my preference.

    That way comes out well&hellip..very buttery and heavy to me, so most of my easy dump cakes have fruit and ie filling.

    I thought apple and pineapple would compliment our gingerbread cake pretty well and my family agreed&hellipbut you could swap out the pie filling if you preferred.

    What if you don&rsquot care for pineapple or cannot eat it?

    • I have had a few people ask me this and my only suggestion would be to replace the can of crushed pineapple with another can of apple pie filling.
      • Note &ndash this will probably make the cake take a bit longer to cook

      It may be more dense because of the weight of the top layer of apple pie filling

      This is what it looked like when it was done.

      I waited until the very edges of the cake peeking out looked done and was pulling away from the sides and then allowed it to cool on a cooling rack so the whole cake can solidify a bit more before scooping out.

      By all means if you are anxious and need dessert right when it looks like this and you pull your gingerbread cake out then scoop out immediately and serve!! It will just be a bit looser that way, that is all&hellip.but still delish!!

      Looking for more Christmas desserts we have a few!

      Pumpkin angel food cake and pineapple angel food cake are 2 ingredient dump cakes that are great for the Fall

      Here are a few other quick easy dessert recipes you should try too:

      We have a bunch of cake mix recipes to make things really easy. You can make things like our 2 ingredient pumpkin muffins, all the way to these cake mix gingerbread cookies.

      Let us explain step by step how simple this one is to throw together though. There is a printable recipe card too below:

      Spray 13×9 pan with non stick spray. Pour apple pie filling into pan and spread evenly across bottom. Sprinkle dry gingerbread cake mix on top of that, spread evenly across pan.

      Dump crushed pineapple on top of mix, spread evenly across pan.
      Melt butter and pour on top, evenly. Sprinkle nuts on very top if you want to add those.

      Put into preheated oven at 350 degrees for 40 &ndash 45 minutes or until edges are light brown, cake-like, and no longer wet. Allow to cool on a cooling rack to firm up a bit. Scoop out and serve.

      Want to see a few of my favorite things you might want to write on your Christmas list this year. 😉 Take a peek and see how many you might already have&helliptwinsies!

      Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page?

      ***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉

      Recipe Summary

      • ¼ cup butter
      • 3 Granny Smith apples - peeled, cored and chopped
      • ¾ cup butter at room temperature
      • 1 tablespoon honey
      • ½ cup white sugar
      • ½ cup packed brown sugar
      • 2 eggs
      • 2 cups all-purpose flour
      • 2 teaspoons baking soda
      • 2 teaspoons ground cinnamon
      • 1 teaspoon pumpkin pie spice
      • 1 teaspoon ground cloves
      • ½ teaspoon ground ginger
      • ¼ teaspoon salt
      • ½ cup milk
      • ½ cup chopped walnuts
      • 1 egg white
      • 1 teaspoon ground cinnamon
      • ½ cup chopped walnuts
      • 1 tablespoon brown sugar
      • ½ cup butter, softened
      • 1 cup confectioners' sugar
      • 1 (8 ounce) package cream cheese, softened
      • 1 teaspoon vanilla extract
      • 1 (20 ounce) can apple pie filling

      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.

      Recipe Summary

      • ½ cup white sugar
      • ½ cup butter
      • 1 egg
      • 1 cup molasses
      • 2 ½ cups all-purpose flour
      • 1 ½ teaspoons baking soda
      • 1 teaspoon ground cinnamon
      • 1 teaspoon ground ginger
      • ½ teaspoon ground cloves
      • ½ teaspoon salt
      • 1 cup hot water

      Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.

      In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.

      In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.

      Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

      Caramel Apple Gingerbread Cake

      One of the disadvantages of going some where for Thanksgiving dinner, means there are no leftovers in the house. Namely…..NO LEFT OVER DESSERTS in the house.

      Now, while that SHOULD be a good thing, my sweet tooth was calling over the weekend and I wanted a yummy simple dessert. I quickly remembered the pie filling and recipes Lucky Leaf had sent me to try, and at the top of our list was Caramel Apple Gingerbread Cake.

      You may remember some of the other fantastic desserts I’ve made with Lucky Leaf Pie filling, like Angel Food Delight and Sweetheart Cherry Cake . Their premium pie filling is my very favorite and I love how they “think outside the pie” with many of their recipes!

      This recipe is the epitome of fall and the holidays. Every flavor in them reminds me of the season: the spices, the gingerbread, the apples, the caramel. Each element comes through in the finished cake! Be sure to garnish the top of each serving with a big dollop of whipped cream and sprinkle with a little nutmeg.

      You’ll impress your guests with this cake and they’ll have no idea how easy it was.

      Notes about this recipe

      + View Larger photo: Deb Lindsey for The Washington Post

      Member Rating


      Member Indexed

      This recipe has been indexed by an Eat Your Books Member.

      Where’s the full recipe - why can I only see the ingredients?

      At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

      We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

      If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.

      Honey Apple Gingerbread Cake

      Pre-heat the oven to 350°F. Butter and flour four 6" x 2" cake pans (or do 2 at a time if you don't have 4 pans.) Tip: I used baking spray with flour in it and added a strip of parchment paper to each pan for easy lifting.

      Using a hand or stand mixer, cream together the eggs and brown sugar. Mix in the butter, honey, molasses and buttermilk.

      In a separate bowl, sift together the flour, ginger, cinnamon, nutmeg, cloves (if using), baking powder, baking soda and salt.

      Stir the dry ingredients into the wet batter until combined and then stir in the apples.

      Divide the batter into 4 equal parts and fill each prepared cake pan.

      Bake for 25 - 30 minutes or until a toothpick comes out clean. Allow to cool slightly and then lift each layer out by the parchment or invert onto a plate. Allow to cool thoroughly before frosting.

      While the cakes are baking, make the frosting by beating together the cream cheese, butter, honey, lemon zest, powdered sugar and salt until smooth.

      To make the caramel, add the sugar and honey to a heavy bottom pot and, on low heat, allow to melt. Be careful not to let it burn. Pour in the heavy cream and whisk until smooth. Stir in the butter and salt.

      Assemble the cake by spreading about 1/4 cup of frosting between each layer. Some will drip out when you put the next cake layer on top. When all the layers are assembled, use an offset spatula to spread the dripped frosting around the sides of the cake.

      Dip a few small Lady Apples in the caramel as decoration if you like. Or just serve the honey caramel on the side so people can drizzle some over their cake slice.

      Apple Upside-down Gingerbread Cake

      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.

      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

      Apple-Pear Upside-Down Gingerbread Cake

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      This was based on a suggestion in an older Fannie Farmer, that one might use a gingerbread batter in place of the usual cottage pudding when making pandowdies and the like. I’d just made a regular pandowdy that had been good, but then I saw that Trader Joe’s was again offering their gingerbread mix…and I had some leftover chopped apple, and a request to bring dessert to a dinner party. Perfect!