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Upside-Down Apple Gingerbread Recipe

Photo by: Taste of Home

100% would make again

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Don't expect any leftovers when you take this moist cake to a potluck. People love it because it's a little different and has a wonderful flavor. Try it for your next gathering.

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9 Servings
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

1/4 cup butter, melted
1/3 cup packed brown sugar
2 large apples, peeled and sliced
GINGERBREAD
1/2 cup butter, melted
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 cup molasses
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 tea

Directions

Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples cut side up in a single layer over sugar; set aside.
For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in molasses. Combine dry ingredients; add to sugar mixture alternately with hot tea, beating well after each.
Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 9 servings.

Nutrition Facts: 1 serving (1 piece) equals 417 calories, 16 g fat (10 g saturated fat), 64 mg cholesterol, 447 mg sodium, 66 g carbohydrate, 1 g fiber, 4 g protein.

Upside-Down Apple Gingerbread published in Taste of Home October/November 1993, p39

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