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Honey Gingerbread Cakes with Caramel Apple Topping

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Honey Gingerbread Cakes with Caramel Apple Topping
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  • Prep 35 min
  • Total 45 min
  • Servings 12
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These double-decker delights combine spicy-sweet cupcakes with a rich fruit sauce scented with vanilla.
By Betty Crocker Kitchens
Updated Sep 30, 2010

Ingredients

Cakes

  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup butter or margarine, melted
  • 1/2 cup boiling water
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1 egg, slightly beaten

Topping

  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar
  • 5 medium cooking or baking apples, peeled, finely chopped (about 5 cups)
  • Dash salt
  • 1/2 cup whipping cream
  • 1/2 teaspoon vanilla
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, stir together flour, 1/2 cup brown sugar, the baking soda, ginger, cinnamon, 1/2 teaspoon salt and the cloves. With spoon or wire whisk, stir in remaining cake ingredients until well blended. Divide batter evenly among muffin cups.
  • 2
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. Remove from pan; carefully remove paper baking cups from cakes.
  • 3
    Meanwhile, in 10-inch skillet, melt 1/4 cup butter over medium-high heat. Stir in 1 cup brown sugar, the apples and dash of salt; cook 4 to 5 minutes, stirring frequently, until brown sugar is dissolved and mixture boils. Boil 10 minutes, stirring frequently, until apples are tender and syrup thickens. Stir in whipping cream. Return to boiling; boil 3 minutes, stirring constantly, until mixture thickens and apples look glazed. Remove from heat; stir in vanilla.
  • 4
    To serve, cut cakes in half horizontally. Place bottom halves on small dessert plates; spoon a heaping tablespoon topping over each bottom half. Add tops of cakes; spoon a heaping tablespoon topping on top of each, letting topping run down sides and onto plates.

Nutrition

390 Calories, 15g Total Fat, 3g Protein, 59g Total Carbohydrate, 42g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
9g
47%
Trans Fat
1/2g
Cholesterol
60mg
20%
Sodium
320mg
13%
Potassium
290mg
8%
Total Carbohydrate
59g
20%
Dietary Fiber
1g
6%
Sugars
42g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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