Honey Gingerbread Cakes with Caramel Apple Topping

Ingredients

• 1.8 cups flour all-purpose
• 0.5 cup brown sugar packed
• 1 teaspoon baking soda 
• 2 teaspoons ground ginger 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon salt 
• 0.3 teaspoon ground cloves 
• 0.5 cup butter melted
• 0.5 cup water boiling
• 0.3 cup honey 
• 0.3 cup blackstrap molasses 
• 1  eggs slightly beaten
• 0.3 cup butter 
• 1 cup brown sugar packed
• 5 cups apples peeled finely chopped
• 1 Dash salt 
• 0.5 cup whipping cream 
• 0.5 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• toothpicks
• muffin liners

Directions

1. Heat oven to 350°F.
2. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, stir together flour, 1/2 cup brown sugar, the baking soda, ginger, cinnamon, 1/2 teaspoon salt and the cloves. With spoon or wire whisk, stir in remaining cake ingredients until well blended. Divide batter evenly among muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes.
4. Remove from pan; carefully remove paper baking cups from cakes.
5. Meanwhile, in 10-inch skillet, melt 1/4 cup butter over medium-high heat. Stir in 1 cup brown sugar, the apples and dash of salt; cook 4 to 5 minutes, stirring frequently, until brown sugar is dissolved and mixture boils. Boil 10 minutes, stirring frequently, until apples are tender and syrup thickens. Stir in whipping cream. Return to boiling; boil 3 minutes, stirring constantly, until mixture thickens and apples look glazed.
6. Remove from heat; stir in vanilla.
7. To serve, cut cakes in half horizontally.
8. Place bottom halves on small dessert plates; spoon a heaping tablespoon topping over each bottom half.
9. Add tops of cakes; spoon a heaping tablespoon topping on top of each, letting topping run down sides and onto plates.