HONEY GINGERBREAD CAKES WITH CARAMEL APPLE TOPPING
These double-decker delights combine spicy-sweet cupcakes with a rich fruit sauce scented with vanilla.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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 Facts : Calories 390, Carbohydrate 59 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 42 g, TransFat 1/2 g
GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.
GINGER CAKE WITH CARAMEL-APPLE TOPPING
Whole wheat flour makes a better-for-you addition to this updated ginger cake. The creamy yogurt topping is like the icing on the cake, it's the best part!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 15
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour 9-inch square pan. In medium bowl, mix 3/4 cup of the yogurt and the caramel topping; cover and refrigerate until serving time.
- In large bowl, beat remaining 1 1/4 cups yogurt and all remaining ingredients except apple and lemon juice with electric mixer on low speed 45 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally, until well blended. Stir in half of the chopped apple. Pour batter into pan. Sprinkle lemon juice over remaining apple; cover and refrigerate until serving time.
- Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool slightly. Serve with topping mixture and remaining chopped apple.
Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 20 g, TransFat 0 g
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