Excellent Apple Gingerbread

  4.6 – 5 reviews  • Polish

This apple-filled gingerbread is a classic Christmas treat from Poland. It is fantastic and simple to make, I assure you!

Prep Time: 50 mins
Cook Time: 40 mins
Additional Time: 2 hrs
Total Time: 3 hrs 30 mins
Servings: 8
Yield: 1 9-inch layer cake

Ingredients

  1. ¼ cup butter
  2. 3 Granny Smith apples – peeled, cored and chopped
  3. ¾ cup butter at room temperature
  4. 1 tablespoon honey
  5. ½ cup white sugar
  6. ½ cup packed brown sugar
  7. 2 eggs
  8. 2 cups all-purpose flour
  9. 2 teaspoons baking soda
  10. 2 teaspoons ground cinnamon
  11. 1 teaspoon pumpkin pie spice
  12. 1 teaspoon ground cloves
  13. ½ teaspoon ground ginger
  14. ¼ teaspoon salt
  15. ½ cup milk
  16. ½ cup chopped walnuts
  17. 1 egg white
  18. 1 teaspoon ground cinnamon
  19. ½ cup chopped walnuts
  20. 1 tablespoon brown sugar
  21. ½ cup butter, softened
  22. 1 cup confectioners’ sugar
  23. 1 (8 ounce) package cream cheese, softened
  24. 1 teaspoon vanilla extract
  25. 1 (20 ounce) can apple pie filling

Instructions

  1. 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.
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
  7. 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 kcal
Carbohydrate 99 g
Cholesterol 170 mg
Dietary Fiber 4 g
Protein 11 g
Saturated Fat 30 g
Sodium 784 mg
Sugars 52 g
Fat 56 g
Unsaturated Fat 0 g

Reviews

Donna Jones
The apples make a delicious and moist addition to this cake. I wish it had a little more spice though.
Katie Fisher
Absolutely delicious! My ancestry is Polish so I enjoy trying the flavors and cooking that comes with it. I’ve made this cake for our extended family Christmas meal and it is always finished! I followed the recipe to the “T” except for the candied walnuts…they didn’t turn out so well the first time and so I’ve never tried them again. A very good recipe!
Michelle Mclaughlin
a delicately flavoured, moist cake. Good without the walnuts. I do suggest you make your own pie filling rather than using canned.
Lisa Wallace MD
Good and lasts a while in the refrigerator. My candied walnuts didn’t turn out that great–not sure if it was me or the recipe (which I followed). Next time I will not use canned apples…I’ll saute fresh ones with a little sugar and cinnamon. A nice fall cake.
Ruben Dodson
This is super good! I didn’t add the candied walnuts to the top because of allergies and I also just made one layer instead of 2. But the taste is phenominal, thanks for a great recipe!

 

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