CRAN-APPLE PRALINE GINGERBREAD
Start with a spice-rich batter poured atop apples and cranberries in a creamy caramel sauce, then invert when done baking for a topsy-turvy dessert that's a real beauty. The old-time holiday taste will delight family and friends! -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Coat a 9-in. round baking pan with cooking spray. Pour caramel topping into pan and tilt to coat bottom evenly. Arrange apples and cranberries in a single layer over caramel., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in molasses and applesauce (mixture may appear curdled). Combine the flour, baking soda, ginger, pie spice and salt; add to butter mixture just until moistened. Stir in hot water., Pour over fruit; smooth top. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Combine whipped topping and yogurt; serve with gingerbread.
Nutrition Facts : Calories 289 calories, Fat 7g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 284mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
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