UPSIDE-DOWN APPLE GINGERBREAD
I feature this recipe a lot...mainly because it's one of my personal favorites.
Serves: 9
Prep.Time: 20 minutes + 45 minutes baking
1/4 cup Butter -- melted
2 large Apples, peeled and cored -- sliced
1/3 cup packed brown sugar
GINGERBREAD:
1/2 cup Butter -- melted
1/2 cup Molasses
1/2 cup Sugar
1/3 cup packed brown sugar
1 Egg
2 cups All-purpose flour
1 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1 teaspoon ground Ginger
1/2 teaspoon ground Cloves
1/2 teaspoon Salt
1/4 teaspoon ground Nutmeg
3/4 cup Hot Brewed Tea
Pour butter into a 9"-square baking pan; arrange apple slices over butter. Sprinkle with brown sugar; set aside.
FOR THE GINGERBREAD: Preheat oven to 350 degrees; prepare hot tea and set aside to cool. In a large bowl, combine butter, molasses, both sugars and egg; mix well. In another bowl, combine all dry ingredients; add to sugar mixture alternately with hot tea. Mix well; pour over apples. Bake 45-50 minutes, or until the cake tests done. Cool 3-5 minutes in the pan. Loosen sides and invert onto a serving plate. Serve warm with whipped cream or butter sauce.
Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved