Apple-Apricot-Ginger Buckle
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
Water1 tsp
Baking Soda1.5 cups
Apple Cider1 cup
Brown Sugar (packed)1 tbsp
Cornstarch3 tsp
Ground Cinnamon1 tsp
Salt1 tsp
Ground Cloves3.25 cups
Flour2 tsps
Ground Ginger1.5 tsps
Baking Powder1 tsp
Ground Allspice1 large
EggDirections:
1
To make the molasses mixture: In a tall 6-quart pan, bring the water and molasses to a boil
2
Remove from heat and stir in the baking soda
3
The mixture will foam up
4
Set aside to cool
5
In a small saucepan, bring the apricots and 1 cup of the apple cider to a boil
6
Remove from heat and let the apricots plump for about 20 minutes
7
Preheat the oven to 350 degrees F
8
Spray a 9 by 13-inch baking dish with vegetable oil cooking spray
9
In a medium saucepan, blend the brown sugar and cornstarch
10
Stir in the remaining 1/2 cup apple cider, the butter, cinnamon, salt, and cloves
11
Cook over medium heat until clear and thickened
12
Stir in all but 1/4 cup of the plumped apricots
13
Stir in all but 3/4 cup of the apples
14
Pour the mixture into the prepared dish; set aside
15
To make the cake layer: Sift the flour, ginger, baking powder, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside
16
In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter until light and fluffy
17
Add the egg, beating until creamy
18
On low speed, alternately blend in the dry ingredients and the molasses mixture
19
The batter will be thin
20
Stir in the reserved apricots and apples
21
Pour the cake batter over the fruit layer in the baking dish
22
Bake for 40 to 45 minutes, or until a toothpick inserted just into the cake layer comes out clean
23
Let cool slightly and serve with whipped cream