Honey Gingerbread Cakes with Caramel Apple Topping

Source

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

Preparation

• 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.

Makes 12 servings

Nutrition Information:
1 Serving (1 Serving).  Calories 390 (Calories from Fat 140),Total Fat 15g, Cholesterol 60mg; Sodium 320mg; Total Carbohydrate 59g (Dietary Fiber 1g, Sugars 42g),Protein 3g;