Butterscotch-Topped Gingerbread with Sautéed Apples

Butterscotch-Topped Gingerbread with Sautéed Apples
Photo by Joanne McAllister Smart

Ingredients

  • 12-½ oz. (2-¾ cups) cake flour
  • 1-½ cups boiling water
  • 1 Tbs. ground ginger
  • 3 oz. (6 Tbs.) unsalted butter
  • ¼ tsp. table salt
  • ¾ cup packed brown sugar
  • ½ cup granulted sugar
  • + 9 more ingredients
    • ¼ tsp. ground cloves
    • 2 large eggs
    • 4 oz. (8 Tbs.) unsalted butter, softened
    • 1 Tbs. ground cinnamon
    • 1 cup molasses
    • 1 tsp. plus ½ tsp. baking soda
    • Whipped cream (optional)
    • 1 recipe Sautéed Apples
    • 1 tsp. baking powder

Butter and flour the sides (not the bottom) of a 9-inch round cake pan that’s 3 inches deep, tapping out the excess flour. To make the butterscotch, in a small saucepan, melt the 6 Tbs. butter with the brown sugar, stirring for a smooth mixture. Pour the mixture into the cake pan and swirl it to ...

View full recipe at Fine Cooking

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