Honey Gingerbread Cakes with Caramel Apple Topping
Individual gingerbread cakes infused with honey and molasses, topped with a rich caramel apple mixture. The warm spices of ginger, cinnamon, and cloves create a cozy flavor profile perfect for fall entertaining or holiday desserts. What sets these apart is the decadent caramel apple topping that's spooned between layers and over the top, creating an elegant presentation with flavors reminiscent of classic autumn treats.
Ingredients
- 1 ¾ cups Gold Medal all-purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ½ cup butter or margarine, melted
- ½ cup boiling water
- ¼ cup honey
- ¼ cup molasses
- 1 egg, slightly beaten
- ¼ cup butter or margarine
- 1 cup brown sugar, packed
- 5 medium cooking or baking apples, peeled, finely chopped (about 5 cups)
- 1 dash salt
- ½ cup whipping cream
- ½ teaspoon vanilla
Instructions
- 1
Heat oven to 350°F and place paper baking cups in 12 regular-size muffin cups
- 2
Stir together flour, brown sugar, baking soda, ginger, cinnamon, salt, and cloves in large bowl
- 3
Stir in melted butter, boiling water, honey, molasses, and beaten egg until well blended
- 4
Divide batter evenly among muffin cups
- 5
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean
- 6
Cool in pan on cooling rack 10 minutes, then remove from pan and carefully remove paper cups
- 7
Melt butter in 10-inch skillet over medium-high heat
- 8
Stir in brown sugar, chopped apples, and salt, cooking 4 to 5 minutes until sugar dissolves and mixture boils
- 9
Boil 10 minutes, stirring frequently, until apples are tender and syrup thickens
- 10
Stir in whipping cream, return to boiling, and boil 3 minutes until mixture thickens and apples look glazed
- 11
Remove from heat and stir in vanilla
- 12
Cut cakes in half horizontally and place bottom halves on dessert plates
- 13
Spoon heaping tablespoon of topping over each bottom half, add cake tops, then spoon another heaping tablespoon on top
Tips
Use cooking or baking apples like Granny Smith for best texture in the caramel topping as they hold their shape well during cooking.
Make sure to boil the caramel mixture long enough so it thickens properly and coats the apples with a glossy finish.
Remove paper liners carefully while cakes are still slightly warm to prevent tearing the delicate gingerbread.
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week
Cakes can be made 1 day ahead and stored covered; make topping just before serving
Serve warm or at room temperature on dessert plates with forks
Common Mistakes
Don't overbake the cakes to avoid dryness - test with toothpick at minimum time
Don't skip boiling the caramel long enough or it won't thicken properly and will be too runny
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without the paper liners?
Yes, but grease the muffin cups well and flour lightly to prevent sticking. The cakes may be slightly harder to remove intact.
What if my caramel topping is too thick?
Add 1-2 tablespoons more cream and stir over low heat until it reaches the right consistency for spooning.
How long will the assembled cakes keep?
Best served within 2 hours of assembly as the topping will soften the cake. Store components separately for longer storage.