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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
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    8 servings

Ingredients

  • 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 large egg
  • 6 tablespoons molasses
  • 1/4 cup unsweetened applesauce
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon apple pie spice
  • 1/4 teaspoon salt
  • 1/4 cup hot water
  • YOGURT CREAM:
  • 3/4 cup reduced-fat whipped topping
  • 1/2 cup fat-free vanilla yogurt

Directions

  • 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
1 slice with 2 tablespoons cream: 289 calories, 7g fat (5g saturated fat), 42mg cholesterol, 284mg sodium, 53g carbohydrate (28g sugars, 2g fiber), 4g protein.

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