Apple-Topped Gingerbread With Maple Cream Recipe

Name: Apple-Topped Gingerbread With Maple Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: apple topping; 4 tablespoons butter, plus more; butter, for pan; 1/2 cup firmly packed dark brown sugar; 2 firm baking apples, such as Cortland, peeled, cored, quartered and sliced 1/8 inch thick; gingerbread; 1 egg; 1/2 cup firmly packed brown sugar; 1/2 cup sour milk (scant 1/2 cup milk with 1 TBSP cider vinegar); 1/3 cup unsulphured molasses; 4 tablespoons melted butter; 1 cup unbleached white flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; maple cream; 1 cup heavy cream; 4 tablespoons pure maple syrup

Servings: persons

apple topping
4 tablespoons butter, plus more
butter, for pan
1/2 cup firmly packed dark brown sugar
2 firm baking apples, such as Cortland, peeled, cored, quartered and sliced 1/8 inch thick
gingerbread
1 egg
1/2 cup firmly packed brown sugar
1/2 cup sour milk (scant 1/2 cup milk with 1 TBSP cider vinegar)
1/3 cup unsulphured molasses
4 tablespoons melted butter
1 cup unbleached white flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
maple cream
1 cup heavy cream
4 tablespoons pure maple syrup

1
Preheat oven to 350.
2
Butter the sides of a nine inch square or round pan.
3
Melt the butter and stir in the brown sugar to blend.
4
Spread butter and sugar on bottom of prepared pan and arrange apple slices on sugar mixture in decorative rows or circles.
5
Prepare the gingerbread batter.
6
Combine the first five ingredients in a bowl; whisk until blended.
7
In a separate bowl, combine flour, baking soda, salt and spices.
8
Add dry ingredients to wet; mix until well blended.
9
Pour batter over apples and bake 35 to 45 minutes, until a knife inserted in the center comes out clean.
10
Cool ten minutes, then invert on cake plate.
11
While cake is baking, make the maple cream and serve cake with a dollop of it.
12
While cake is baking, whip heavy cream on high speed of an electric mixer until cream begins to thicken. Drizzle in the maple syrup and continue mixing until soft peaks form.

851

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: apple topping, 4 tablespoons butter, plus more, butter, for pan, 1/2 cup firmly packed dark brown sugar, and more.

Yes, Apple-Topped Gingerbread With Maple Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple-Topped Gingerbread With Maple Cream

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