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Apple Apricot Ginger Buckle Recipe

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0 votes | 1428 views
Servings: 12

Ingredients

Cost per serving $0.83 view details
  • 1 1/2 c. water
  • 1 c. dark molasses
  • 1 tsp baking soda
  • 1 c. dry apricots - (6-ounce pkg) julienned
  • 1 1/2 c. apple cider
  • 3/4 c. brown sugar - (packed)
  • 1 Tbsp. cornstarch
  • 4 Tbsp. unsalted butter
  • 1 1/2 tsp grnd cinnamon
  • 1/4 tsp salt
  • 1/8 tsp grnd cloves
  • 8 x Granny Smith, Braeburn, or possibly pippin apples peeled, cored, and minced
  • 3 1/4 c. flour
  • 2 tsp grnd ginger
  • 1 1/2 tsp baking pwdr
  • 3/4 tsp grnd cinnamon
  • 1/2 tsp grnd cloves
  • 1/2 tsp grnd allspice
  • 1/2 tsp freshly-grnd black pepper
  • 1/2 tsp salt
  • 1 c. brown sugar - (packed)
  • 1/2 c. unsalted butter - (1 stick) room temperature
  • 1 lrg egg Whipped cream for serving

Directions

  1. To make the Molasses Mix: In a tall 6-qt pan, bring the water and molasses to a boil. Remove from heat and stir in the baking soda. The mix will foam up. Set aside to cold.
  2. In a small saucepan, bring the apricots and 1 c. of the apple cider to a boil. Remove from heat and let the apricots plump for about 20 min.
  3. Preheat the oven to 350 degrees. Spray a 9- by 13-inch baking dish with vegetable oil cooking spray.
  4. In a medium saucepan, blend the brown sugar and cornstarch. Stir in the remaining 1/2 c. apple cider, the butter, cinnamon, salt, and cloves. Cook over medium heat till clear and thickened. Stir in all but 1/4 c. of the plumped apricots. Stir in all but 3/4 c. of the apples. Pour the mix into the prepared dish; set aside.
  5. To make the Cake Layer: Sift the flour, ginger, baking pwdr, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside.
  6. In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter till light and fluffy. Add in the egg, beating till creamy. On low speed, alternately blend in the dry ingredients and the molasses mix. The batter will be thin. Stir in the reserved apricots and apples. Pour the cake batter over the fruit layer in the baking dish. Bake for 40 to 45 min, or possibly till a toothpick inserted just into the cake layer comes out clean. Let cold slightly and serve with whipped cream.
  7. This recipe yields 12 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 187g
Recipe makes 12 servings
Calories 460  
Calories from Fat 109 24%
Total Fat 12.42g 16%
Saturated Fat 7.5g 30%
Trans Fat 0.0g  
Cholesterol 48mg 16%
Sodium 438mg 18%
Potassium 570mg 16%
Total Carbs 84.51g 23%
Dietary Fiber 1.6g 5%
Sugars 50.96g 34%
Protein 4.43g 7%

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