Gingerbread Apple Upside Down Cake
https://smittenkitchen.com/2009/11/gingerbread-apple-upside-down-cake/
Topping
- 4 tbsp butter
- 1/2 c brown sugar
- pinch of salt
- 4 apples (1 3/4 lb), peeled, cored and cut into 1/4 inch wedges
Batter
- 1/2 c softened butter
- 1/2 c sugar
- 1 large egg
- 1/3 c molasses
- 1/3 c honey
- 1 c buttermilk
- 2 1/4 c flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- whipped cream or ice cream
Preheat oven to 325. Grease a 10 inch. cake pan.
Make the topping:
Melt butter in a small saucepan. Add the brown sugar and simmer over medium heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.
Make the batter: Cream together butter and sugar until light and fluffy. In a medium bowl, whisk together the egg, molasses, honey, and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture. Pour the batter into the pan. Bake 45-50 minutes or until tester comes out clean. Let cool on a rack for 10-15 minutes, then turn out onto a platter (pretty). Serve warm with ice cream.
Serves: 12