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Mini Apple Gingerbread Cakes


2T + ½ c. butter

1 c. packed light brown sugar

1# opal apples, peeled and sliced

2 c. flour

1.5 tsp baking powder

1 tsp salt

1.5 tsp cinnamon

.5 tsp clove

.5 tsp nutmeg

½ c. molasses

½ c. maple syrup

2 eggs

1.5 T minced fresh ginger

1.5 T. crystallized ginger, minced

1.5 tsp baking soda

½ c. Heavy Cream, divided equally between all


  1. Preheat oven to 350 degrees. Parchment line individual ramekins and spray with nonstick baking spray or use mini bundt pan by preparing with spray or butter.

  2. In a medium saucepan, add 1/2 cup plus 1 tablespoon butter, brown sugar and 2 T. water until butter is melted and sugar dissolved. Cook med heat (swirling) until it makes a caramel. Divide between 6-8 ramekins.

  3. Melt 1 tablespoon butter in same pan. Toss apples well, cook 4 -5 mins. Arrange between ramekins.

  4. Mix all dry ingredients in a bowl. In another bowl mix molasses and maple syrup until smooth. Add eggs and ginger. Dissolve soda in 1/4 cup hot water, then combine with wet ingredients. Add dry ingredients to wet and stir until combined. Divide evenly into ramekins.

  5. Bake 30 minutes, or until done. Serve warm with cream poured over the tops.