Caramelized Apple Gingerbread Delight
This delectable Caramelized Apple Gingerbread Delight is a warm and inviting dessert that perfectly marries the rich flavors of molasses and spices with the natural sweetness of apples. Inspired by a classic Emeril recipe featured in a Woman's Day magazine, this dish transforms simple ingredients into an impressive upside-down cake that will surely become a family favorite. The apples, caramelized in butter and brown sugar, create a beautiful base for the moist gingerbread batter. Serve it warm with a dollop of whipped cream for a delightful finish that will enchant your guests and brighten your dessert table.
N/A
Servings
300
Calories
16
Ingredients
Ingredients
Butter
1/4 cup (Melted)
Light brown sugar
1/2 cup (Sprinkled)
Baking apples
2 large (Peeled, cored, and sliced)
Sugar
3 tablespoons (Granulated)
Baking soda
1 teaspoon (Dry)
Salt
1 teaspoon (Dry)
Ground ginger
1 1/4 teaspoons (Dry)
Ground cinnamon
1/2 teaspoon (Dry)
Ground nutmeg
1/2 teaspoon (Dry)
Shortening
1/2 cup (Softened)
Large egg
1 (Beaten)
Unsulfured molasses
1/2 cup (Liquid)
Milk
1/2 cup (Liquid)
All-purpose flour
2 1/4 cups (Sifted)
Hot water
1/2 cup (Boiling)
Whipped cream
to taste (For serving)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a 10-inch heavy-bottomed skillet, melt the butter over medium heat. Once melted, evenly sprinkle the brown sugar over the bottom of the skillet.
3
Peel, core, and slice the baking apples into 1/2 inch thick rounds. Arrange the apple slices in a circular pattern in the skillet, slightly overlapping the edges to create an attractive design.
4
In a large mixing bowl, combine the sugar, baking soda, salt, ground ginger, cinnamon, and nutmeg. Mix until well combined.
5
Add the shortening to the dry ingredients and mix until crumbly. Then, beat in the egg, followed by the unsulfured molasses until fully incorporated.
6
Gradually stir in the milk, alternating with the sifted all-purpose flour, until the mixture is smooth. Finally, incorporate the hot water until the batter is well combined.
7
Gently spoon the gingerbread batter over the arranged apples, smoothing it evenly.
8
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9
Once baked, let the cake cool in the skillet for 10 minutes. Carefully invert the skillet onto a serving plate and allow it to sit for an additional 5 minutes to let the caramelized sugar and butter drizzle over the cake.
10
Serve warm with whipped cream, if desired. Enjoy!
Nutrition Information
13
Fat
43
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Caramelized Apple Gingerbread Delight?
The cake features a rich blend of molasses and spices like ginger, cinnamon, and nutmeg, paired with the natural sweetness of caramelized apples.
What oven temperature is required for this recipe?
The oven should be preheated to 325°F (165°C).
How many apples do I need for this cake?
The recipe requires 2 large baking apples, peeled, cored, and sliced.
What size skillet is recommended?
A 10-inch heavy-bottomed skillet is recommended for melting the butter and baking the cake.
How thick should the apple slices be?
The apples should be sliced into 1/2 inch thick rounds.
What type of molasses should be used?
The recipe calls for 1/2 cup of unsulfured molasses.
How long does the cake need to bake?
Bake the cake for 45 to 50 minutes until a toothpick comes out clean.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much fat is in one serving?
There are 13 grams of fat per serving.
How many carbohydrates are in a serving?
There are 43 grams of carbohydrates per serving.
Is the flour sifted before measuring?
Yes, the recipe specifies 2 1/4 cups of sifted all-purpose flour.
What type of brown sugar is used for the caramel base?
The base uses 1/2 cup of light brown sugar.
How should I arrange the apples in the skillet?
Arrange them in a circular pattern, slightly overlapping the edges for an attractive design.
How long should the cake cool before inverting?
Let the cake cool in the skillet for 10 minutes before inverting it onto a plate.
What should I do after inverting the cake?
Allow it to sit for an additional 5 minutes so the caramelized sugar and butter can drizzle over the cake.
How much ground ginger is included?
The recipe uses 1 1/4 teaspoons of ground ginger.
What is the role of hot water in the batter?
1/2 cup of boiling hot water is incorporated at the end of the mixing process to ensure the batter is well combined.
Is milk used in this gingerbread batter?
Yes, 1/2 cup of milk is stirred in, alternating with the flour.
Who is the inspiration behind this recipe?
The recipe is inspired by a classic Emeril recipe featured in Woman's Day magazine.
What kind of egg is needed?
One large beaten egg is required for the batter.
What is the protein content per serving?
Each serving contains 3 grams of protein.
Are there any specific spices besides ginger?
Yes, the recipe also includes 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg.
What is the suggested serving method?
The cake is best served warm with a dollop of whipped cream.
How much shortening is used?
The recipe uses 1/2 cup of softened shortening.
Does the recipe use baking soda or baking powder?
It uses 1 teaspoon of baking soda.
How much butter is needed for the caramelization?
1/4 cup of butter is melted in the skillet to start the caramel process.
Is granulated sugar used in the recipe?
Yes, 3 tablespoons of granulated sugar are mixed into the dry ingredients.
How many total ingredients are in this recipe?
There are a total of 16 ingredients.
What category of food does this belong to?
This is classified as a dessert and an upside-down cake.
Is this recipe considered a comfort food?
Yes, it is tagged as a warm dessert and comfort food suitable for the holidays.