Honey Gingerbread Cakes with Caramel Apple Topping

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  • 35 min prep time
  • 45 min total time
  • 18 ingredients
  • 12 servings

Ingredients

Cakes

1 3/4
cups 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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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