10 Minute Ginger Cake Baked Apples Recipes

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GINGER BAKED APPLES



Ginger Baked Apples image

Make and share this Ginger Baked Apples recipe from Food.com.

Provided by Outta Here

Categories     Dessert

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

2 large baking apples
2 tablespoons crystallized ginger, chopped
1 tablespoon butter, melted
6 tablespoons water
1 1/2 tablespoons sugar
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon lemon peel, grated
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375ºF. Coat a casserole dish (big enough to hold 2 apples) with nonstick cooking spray.
  • Peel apples halfway down from stem end. Core apples without cutting through the bottom.
  • Place in casserole.
  • Mix ginger and butter in small bowl. Spoon half of the mixture into each apple.
  • Stir all remaining ingredients in small saucepan over medium heat until sugar dissolves and syrup boils.
  • Pour over apples.
  • Bake 30-40 minutes.
  • Serve with whipped cream, if desired.
  • NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.

Nutrition Facts : Calories 206.2, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 54.5, Carbohydrate 41.1, Fiber 5.8, Sugar 32.7, Protein 0.7

GINGER-APPLE UPSIDE-DOWN CAKE



Ginger-Apple Upside-Down Cake image

Provided by Christine Muhlke

Categories     dessert

Time 50m

Yield Serves 12

Number Of Ingredients 13

1/2 cup plus 1 tablespoon butter
1 cup dark-brown sugar
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges
1/2 cup sugar
1 egg
3/4 cup dark molasses
1 cup buttermilk
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
Very softly whipped cream

Steps:

  • Preheat the oven to 325 degrees. Grease the rim of a 10-inch cake pan with 1 tablespoon of the butter and then place it in the pan. Set the pan over very low heat and melt the butter across the bottom of the pan. Add the brown sugar and distribute evenly.
  • Make circles of overlapping apple slices on top of the brown sugar. Chop any remaining slices and place them in the gaps.
  • Using a mixer, blend 1/2 cup of the 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 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 for 45 to 50 minutes. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter. Serve warm or cool with very softly whipped cream.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 261 milligrams, Sugar 43 grams, TransFat 0 grams

SPICY GINGER APPLESAUCE CAKE WITH CREAM CHEESE FROSTING



Spicy Ginger Applesauce Cake With Cream Cheese Frosting image

This simple sheet cake is packed with three kinds of spicy ginger: fresh, ground and crystallized. The cake is delicious on its own, but cream cheese frosting and a sprinkle of crystallized ginger push it closer to dessert. The cake can be made a day in advance, covered and refrigerated and brought to room temperature before serving. The crystallized ginger should be sprinkled on just before serving as it will weep in the fridge.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 24

1 1/4 cups/275 grams light brown sugar
2 large eggs
2 cups/480 milliliters unsweetened applesauce
3/4 cup/180 grams neutral oil like canola or grapeseed
2 tablespoons fresh ginger, peeled and finely grated
1 tablespoon ground ginger
1 teaspoon finely grated orange zest
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
2 cups/255 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup/85 grams finely chopped crystallized ginger
12 ounces/350 grams cream cheese, softened
1/2 cup/115 grams unsalted butter, softened
2 1/4 cups/226 grams confectioners' sugar, sifted
1 tablespoon fresh ginger, peeled and finely grated
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of kosher salt
1/2 cup/85 grams finely chopped crystallized ginger

Steps:

  • Heat oven to 350 degrees. Butter and flour a 9-by-13-inch glass or light-colored metal baking pan.
  • In a large bowl, whisk sugar and eggs until light, about 1 minute. Add applesauce, oil, fresh and ground ginger, orange zest, cinnamon, cardamom, allspice, vanilla extract and salt. Whisk to combine.
  • Add the flour, baking soda and baking powder, and whisk until just combined. Fold in 1/2 cup chopped candied ginger.
  • Pour the batter into the prepared pan, smooth the top and firmly tap the pan on a countertop to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 35 minutes. Cool the cake in the pan on a rack.
  • When the cake is cool, make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the mixer speed up to medium-high and whip until smooth. Scrape down the bottom and sides of the bowl. Add the ginger, lemon zest, vanilla and salt, and mix on low.
  • Spread the frosting over the cooled cake in dramatic swoops and swirls, then sprinkle the remaining 1/2 cup crystalized ginger on top. Serve at room temperature.

GINGERED BAKED APPLES



Gingered Baked Apples image

Provided by Molly O'Neill

Categories     dessert

Time 1h10m

Yield Four servings

Number Of Ingredients 11

1 1/2 cups apple juice
4 tablespoons cider vinegar
1/4 teaspoon ground cinnamon
4 teaspoons grated ginger
4 tablespoons sugar
4 tablespoons unsalted butter
1/2 cup unseasoned bread crumbs
1 tablespoon dark brown sugar
4 Golden Delicious apples
1/3 cup golden raisins
1/2 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees. Bring the apple juice, vinegar, cinnamon, ginger and sugar to a boil in a small saucepan. Simmer for 5 minutes.
  • In another small saucepan, melt the butter. Add the bread crumbs and toast for 1 minute. Stir in the brown sugar. Core each apple and peel the top. Place, peeled side up, in a roasting pan. Fill the apples with raisins and top with the bread-crumb mixture. Pour half of the juice mixture over the apples and roast for 45 minutes, or until the apples are soft but not mushy.
  • Remove the apples and place the pan on top of the stove over high heat. Pour in the remaining juice mixture and bring to a boil, scraping up the browned bits with a wooden spoon. Serve the apples warm with sauce and cream.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 24 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 122 milligrams, Sugar 50 grams, TransFat 0 grams

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.

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