Recipe Archives->Cakes->Ginger Upsidedown 04

Apple Upside-Down Gingerbread Recipe

3 large baking apples, sliced into thin wedges
1/4 cup butter
1 cup firmly packed brown sugar
1 egg
1/4 cup unsulphered molasses, light or dark
1 1/2 cup unbleached all-purpose flour
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/3 cup boiling water

In a 9 inch square metal pan, melt 1/4 cup of the butter over very
low heat.  Add 1/2 cup of the brown sugar and stir until blended.
Add the apple slices, then cover the pan loosely and allow the
apples to cook gently while preparing the cake batter.

Preheat the oven to 350 F. In a mixing bowl, beat together the
remaining 1/2 cup butter and 1/2 cup sugar until light. Add the egg
and molasses and beat until well blended. Sift together the flour,
salt, soda and spices, and divide this mixture in half. Fold half
of the flour mixture into the butter mixture, then stir in the
boiling water. Fold in the other half of the flour mixture, and
stir just until well blended. Remove the pan of apples from the
heat, and spoon the batter over them.

Bake the cake until it is springy to the touch, 30 to 40 minutes.
Let cool on a rack about 5 minutes, then invert onto a serving
plate. Serve with whipped cream.

Yield: one 9-inch square cake.

Printable version: ginger-upsidedown04.txt.