SKILLET GINGERBREAD CAKE WITH EGGNOG ROYAL ICING
Provided by Claire Thomas : Food Network
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round pan or skillet with butter and lightly coat with flour.
- In a medium bowl, whisk together the flour, crystallized ginger, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar, molasses and milk. Whisk in the egg and orange zest.
- Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 25 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool.
- For the eggnog royal icing: Measure out half of the powdered sugar and place in the bowl of a stand mixer or mixing bowl, then add the egg white, rum, bourbon, vanilla, nutmeg, cloves, salt, cream of tartar and heavy cream. Mix at low speed with a paddle attachment or with a hand mixer, adding the remaining powdered sugar. Increase speed to medium and beat until thick and smooth. It should have the texture of a loose buttercream, thick and malleable.
- Pour the icing over the warm cake and spread evenly with a small spatula. Slice and serve.
APPLE GINGERBREAD CAKE WITH CREAM
You can use the same weight in regular apples for this gingerbread cake recipe, but don't the little lady apples just look so awesome?!
Provided by Claire Saffitz
Categories Bon Appétit Cake Apple Dessert Fall Brunch Ginger Cinnamon Clove Molasses Maple Syrup Bake
Yield Serves 10
Number Of Ingredients 17
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.
GINGERED APPLE UPSIDE-DOWN CAKE
I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle brown sugar and ginger onto bottom of pan. Arrange apple slices in circles over brown sugar mixture., For batter, in a large bowl, beat butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, ginger and salt; add to creamed mixture alternately with milk. Spoon over apples., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 336 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 291mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
EXCELLENT APPLE GINGERBREAD
This is a traditional Polish Christmas gingerbread with apple filling. Believe me, it is excellent and easy to make!
Provided by Izabela
Categories World Cuisine Recipes European Eastern European Polish
Time 3h30m
Yield 8
Number Of Ingredients 25
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.
Nutrition Facts : Calories 918.4 calories, Carbohydrate 99.1 g, Cholesterol 170 mg, Fat 56.1 g, Fiber 4.1 g, Protein 10.8 g, SaturatedFat 29.6 g, Sodium 784.2 mg, Sugar 51.8 g
UPSIDE-DOWN APPLE GINGERBREAD
Don't expect any leftovers when you take this moist cake to a potluck. People love it because it's a little different and has a wonderful flavor. Try it for your next gathering.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 417 calories, Fat 16g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 447mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
CRAN-APPLE PRALINE GINGERBREAD
Start with a spice-rich batter poured atop apples and cranberries in a creamy caramel sauce, then invert when done baking for a topsy-turvy dessert that's a real beauty. The old-time holiday taste will delight family and friends! -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Coat a 9-in. round baking pan with cooking spray. Pour caramel topping into pan and tilt to coat bottom evenly. Arrange apples and cranberries in a single layer over caramel., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in molasses and applesauce (mixture may appear curdled). Combine the flour, baking soda, ginger, pie spice and salt; add to butter mixture just until moistened. Stir in hot water., Pour over fruit; smooth top. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Combine whipped topping and yogurt; serve with gingerbread.
Nutrition Facts : Calories 289 calories, Fat 7g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 284mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
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