Cooking Index - Cooking Recipes & IdeasApple-Apricot-Ginger Buckle Recipe - Cooking Index

Apple-Apricot-Ginger Buckle

Courses: Dessert
Serves: 12 people

Recipe Ingredients

  Molasses Mixture
1 1/2 cups 355mlWater
1 cup 237mlDark molasses
1 teaspoon 5mlBaking soda
  Apricot and Apple
1 cup 237mlDried apricots - (6-oz pkg) - julienned
1 1/2 cups 355mlApple cider
3/4 cup 120g / 4.2ozBrown sugar - (packed)
1 tablespoon 15mlCornstarch
4 tablespoons 60mlUnsalted butter
1 1/2 teaspoons 7.5mlGround cinnamon
1/4 teaspoon 1.3mlSalt
1/8 teaspoon 0.6mlGround cloves
8   Granny Smith, Braeburn, or pippin apples - peeled, cored, and chopped
  Cake Layer
3 1/4 cups 203g / 7.2ozFlour
2 teaspoons 10mlGround ginger
1 1/2 teaspoons 7.5mlBaking powder
3/4 teaspoon 3.8mlGround cinnamon
1/2 teaspoon 2.5mlGround cloves
1/2 teaspoon 2.5mlGround allspice
1/2 teaspoon 2.5mlFreshly-ground black pepper
1/2 teaspoon 2.5mlSalt
1 cup 160g / 5.6ozBrown sugar - (packed)
1/2 cup 99g / 3.5ozUnsalted butter - (1 stick) - room temperature
1 cup 198g / 7ozEgg (large)
  Whipped cream - for serving

Recipe Instructions

To make the Molasses Mixture: In a tall 6-quart pan, bring the water and molasses to a boil. Remove from heat and stir in the baking soda. The mixture will foam up. Set aside to cool.

In a small saucepan, bring the apricots and 1 cup of the apple cider to a boil. Remove from heat and let the apricots plump for about 20 minutes. Preheat the oven to 350 degrees. Spray a 9- by 13-inch baking dish with vegetable oil cooking spray.

In a medium saucepan, blend the brown sugar and cornstarch. Stir in the remaining 1/2 cup apple cider, the butter, cinnamon, salt, and cloves. Cook over medium heat until clear and thickened. Stir in all but 1/4 cup of the plumped apricots. Stir in all but 3/4 cup of the apples. Pour the mixture into the prepared dish; set aside.

To make the Cake Layer: Sift the flour, ginger, baking powder, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside.

In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter until light and fluffy. Add the egg, beating until creamy. On low speed, alternately blend in the dry ingredients and the molasses mixture. 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 minutes, or until a toothpick inserted just into the cake layer comes out clean. Let cool slightly and serve with whipped cream.

"SARA'S SECRETS with Sara Moulton - (Show # SS-1C28) - from the TV FOOD NETWORK"


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