I love this recipe because it delivers deep gingerbread flavor with the added sweetness and texture of apples. The cake layers stay moist from the cooked apples and walnuts, and the tangy cream cheese frosting balances all the warm spices beautifully. The candied walnuts on top add the perfect crunch. It’s a showstopping holiday dessert that’s surprisingly easy to assemble.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/4 cup butter 3 Granny Smith apples – peeled, cored, and chopped 3/4 cup butter at room temperature 1 tablespoon honey 1/2 cup white sugar 1/2 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 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/2 cup milk 1/2 cup chopped walnuts 1 egg white 1 teaspoon ground cinnamon 1/2 cup chopped walnuts 1 tablespoon brown sugar 1/2 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
Directions
I begin by melting 1/4 cup of butter in a large skillet over medium heat. I add the chopped apples and cook them until tender, then set them aside to cool.
I preheat my oven to 350 degrees F (175 degrees C) and grease and flour two 9-inch round cake pans.
In a large bowl, I beat 3/4 cup softened butter, honey, white sugar, and brown sugar until light and fluffy. I add the eggs one at a time, mixing thoroughly after each addition. In another bowl, I combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger, and salt. I stir this dry mixture into the batter, alternating with the milk. Finally, I fold in the walnuts and cooked apples just until evenly mixed.
I divide the batter evenly between the prepared pans and smooth the tops. I bake the cakes for about 30 minutes, or until a toothpick comes out clean. I cool them on a wire rack but keep the oven on.
To prepare the candied walnuts, I whip the egg white until foamy, then stir in the brown sugar, cinnamon, and walnuts. I spread them on a baking sheet and bake them for about 10 minutes, until toasted and fragrant. I let them cool completely.
For the frosting, I beat together the softened butter, confectioners’ sugar, cream cheese, and vanilla until smooth and creamy.
To assemble the cake, I place one layer on a serving plate and spread it with a thin layer of cream cheese frosting. I top it with most of the apple pie filling, spreading it evenly. I place the second cake layer on top, bottom side up for a flat surface, and frost the top and sides of the cake with the remaining cream cheese frosting. I spoon the remaining apple pie filling onto the top and finish with a sprinkle of candied walnuts.
Servings and Timing
This recipe makes 1 layered 9-inch cake (8 servings). It requires about: – 50 minutes prep time – 40 minutes bake time – 2 hours cooling time for a total of about 3 hours 30 minutes.
Variations
I sometimes add raisins or dried cranberries to the batter for extra texture. A splash of apple cider in place of some of the milk brings even more apple flavor. If I want a stronger ginger flavor, I increase the ground ginger slightly. A drizzle of caramel sauce over the top also works wonderfully with the apples.
Storage/Reheating
I store the cake in the refrigerator for up to 4 days, covered tightly. The flavors deepen as it chills. To serve, I let slices sit at room temperature for 20–30 minutes so the frosting softens. The cake also freezes well (without the apple topping); I thaw it overnight in the fridge before decorating.
FAQs
Can I bake this in a single pan instead of layers?
Yes, but the bake time will increase. I check for doneness with a toothpick.
Can I use another apple variety?
Yes, any firm tart apple works well.
Can I make the cakes ahead?
Yes, I bake the layers a day ahead and assemble the next day.
Can I skip the candied walnuts?
Yes, or I replace them with plain walnuts or pecans.
Can I use homemade apple pie filling?
Absolutely—it tastes wonderful.
Why did my cake sink?
It may have been underbaked or overmixed. I mix gently once the dry ingredients go in.
Can I use a different frosting?
A whipped cream frosting or brown butter icing works well.
Can I reduce the spices?
Yes, I adjust the cinnamon or cloves to my preference.
Can I freeze the entire assembled cake?
I prefer freezing the unfrosted layers for best texture.
Can I make cupcakes with this batter?
Yes, I bake them for about 18–22 minutes, checking for doneness.
Conclusion
I love making this Excellent Apple Gingerbread because it blends warm spice, tender apples, and creamy frosting into a festive dessert that feels truly special. Whether I serve it at Christmas or anytime I crave cozy flavors, it always delivers rich, comforting sweetness with beautiful texture in every bite.
A rich, aromatic Polish-style gingerbread cake layered with spiced apples, cream cheese frosting, and crunchy candied walnuts—perfect for holiday celebrations.
Ingredients
1/4 cup butter
3 Granny Smith apples, peeled, cored, and chopped
3/4 cup butter, room temperature
1 tbsp honey
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup milk
1/2 cup chopped walnuts
1 egg white
1 tsp ground cinnamon
1/2 cup chopped walnuts (for candied topping)
1 tbsp brown sugar
1/2 cup butter, softened
1 cup confectioners’ sugar
1 (8 oz) package cream cheese, softened
1 tsp vanilla extract
1 (20 oz) can apple pie filling
Instructions
Melt 1/4 cup butter in a skillet over medium heat. Add chopped apples and cook until tender; set aside to cool.
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Beat 3/4 cup softened butter, honey, white sugar, and brown sugar until light and fluffy. Add eggs one at a time.
In a separate bowl, mix flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger, and salt.
Stir dry ingredients into the wet mixture, alternating with milk. Fold in walnuts and cooled cooked apples.
Divide batter evenly into prepared pans and smooth tops. Bake for about 30 minutes or until a toothpick comes out clean. Cool on a wire rack; keep oven on.
Prepare candied walnuts: whip egg white until foamy, stir in cinnamon, brown sugar, and walnuts. Spread on a baking sheet and bake ~10 minutes until toasted. Cool completely.
Make frosting: beat softened butter, confectioners’ sugar, cream cheese, and vanilla until smooth.
Assemble: place first cake layer on a plate, spread with a thin layer of frosting, then most of the apple pie filling. Top with second layer (bottom side up). Frost top and sides.
Spoon remaining apple pie filling on top and garnish with candied walnuts.
Notes
Add raisins or dried cranberries for extra texture.
Replace some milk with apple cider for deeper apple flavor.
Increase ginger for stronger spice.
Drizzle caramel sauce over the top for extra richness.
