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Cran-Apple Praline Gingerbread

 Cran-Apple Praline Gingerbread
Start with a spice-rich batter baked atop apples and cranberries in a creamy caramel sauce, then invert when done, 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
8 ServingsPrep: 25 min. Bake: 30 min. + cooling


  • 2/3 cup fat-free caramel ice cream topping
  • 2 medium tart apples, peeled and thinly sliced
  • 2/3 cup fresh or frozen cranberries
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 egg
  • 6 tablespoons molasses
  • 1/4 cup unsweetened applesauce
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon apple pie spice
  • 1/4 teaspoon salt
  • 1/2 cup hot water
  • 3/4 cup reduced-fat whipped topping
  • 1/2 cup fat-free vanilla yogurt


  • 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

2 of 2

Cran-Apple Praline Gingerbread (continued)

Directions (continued)

  • 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 near the center comes out clean. Cool for
  • 10 minutes before inverting onto a serving plate. Combine whipped
  • topping and yogurt; serve with gingerbread. Yield: 8 servings.
Nutritional Facts: 1 slice with 2 tablespoons cream equals 289 calories, 7 g fat (5 g saturated fat), 42 mg cholesterol, 284 mg sodium, 53 g carbohydrate, 2 g fiber, 4 g protein.