Apple Upside-Down Gingerbread

Recipe Ingredients

		Apple topping
4 tablespoons	60ml	Unsalted butter - melted
3/4 cup	120g / 4.2oz	Light brown sugar
3		Granny smith apples , (or other tart apples) peeled halved, cored, and sliced thin
		Ginger bread
2 1/4 cups	140g / 4.9oz	Sifted unbleached all-purpose flour
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Powdered ginger
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground allspice
1 teaspoon	5ml	Dutch process cocoa
8 tablespoons	120ml	Unsalted butter melted then cooled to room temperature
3/4 cup	177ml	Light unsulphured molasses
3/4 cup	148g / 5.2oz	Granulated white sugar
1/2 cup	118ml	Buttermilk
1/2 cup	118ml	Milk
1 cup	198g / 7oz	Egg (large)

Recipe Instructions

For the apple topping: Grease sides of 1 1 -by-7-by-1 1/2-inch metal pan. Pour melted unsalted butter into pan-, spread brown sugar evenly over pan bottom. Arrange apple slices, overlapping slightly, on brown sugar mixture.

Adjust oven rack to center position and heat oven to 350F.  For the gingerbread: whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of an electric mixer on low speed.  Add dry ingredients to liquid" beat on medium speed until batter is smooth and thick, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not over-mix. (If using fresh ginger, batter will be lumpy.)  Working quickly, pour batter over apple slices.

Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 50 to 60 minutes.  Set pan on wire cake rack and let cool 5 minutes. Invert onto serving plate, cut into squares, and serve.

Source:
Cook's Illustrated

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