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Honey Gingerbread Cakes with Caramel Apple Topping

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For the cakes:

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

For the topping:

    1/4 cup of butter or margarine
    1 cup of packed brown sugar
      5 medium peeled and finely chopped cooking or baking apples


    A dash of salt
    1/2 cup of whipping cream
    1/2 teaspoon of vanilla


  1. Preheat the oven to 350 degrees Fahrenheit. Place the paper baking cup in each of the muffin cups. In a big bowl, stir together the flour, 1/2 cup brown sugar, baking soda, ginger, cinnamon, 1/2 teaspoon salt and the cloves. Using a wire whisk, stir in the  remaining cake ingredients until blended. Divide batter equally among the muffin cups.
  2. Bake for half an hour or until the toothpick inserted in central portion comes out clean. Let it cool in the pan on the cooling rack for several minutes. Remove from the pan; carefully remove the paper baking cups from the cakes.
  3. In a skillet, melt 1/4 cup butter over a medium-high heat. Stir in a cup of brown sugar, apples and dash of salt; cook for several minutes, stirring until the brown sugar is dissolved and boiling. Boil for several minutes, stirring frequently, until the apples are soft and the syrup starts to thicken. Stir in the whipping cream. Boil again for a few minutes, stirring constantly, until the mixture thickens and the apples are glazed. Remove from the heat then stir in the vanilla.
  4. Cut the cakes in half  in a horizontal manner. Place the bottom halves on the plates; spoon a tablespoon of topping over each bottom half. Spoon a heaping of tablespoon topping on each cake, letting the topping run the down sides of the cake.

You can find the original recipe here.