Recipe - Apple Upside-Down Gingerbread

APPLE TOPPING
4 tablespoon Unsalted butter; melted
Three fourths cup Light brown sugar
3 Granny Smith apples; or
other tart apples, peeled,
halved, cored, and cut or sliced up
thin

GINGER BREAD
2 One fourth cup Sifted unbleached
allpurpose flour
One half teaspoon Baking soda
One half teaspoon Salt
2 teaspoon Powdered ginger
1 teaspoon Ground cinnamon
One half teaspoon Ground cloves
One half teaspoon Ground nutmeg
One half teaspoon Ground allspice
1 teaspoon Dutch process cocoa
8 tablespoon Unsalted butter; melted then
cooled to room temperature
Three fourths cup Light unsulphured molasses
Three fourths cup Granulated white sugar
One half cup Buttermilk
One half cup Milk
1 lg Egg

1. For the apple topping: Grease sides of 1 1 by7by1 1/2inch metal
pan. Pour melted unsalted butter into pan, spread brown sugar evenly over
pan bottom. Arrange apple slices, overlapping slightly, on brown sugar
mixture.

2. Adjust oven rack to center position and heat oven to 350 degrees.

3. For the gingerbread: whisk together flour, baking soda, salt,ginger,
cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

4. Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of
an electric mixer on low speed.

5. 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 overmix. (If using fresh ginger, batter will be
lumpy.)

6. Working quickly, pour batter over apple slices.

7. Bake until top springs back when lightly touched, and edges have pulled
away from the pan sides, about 50 to 60 minutes.

8. Set pan on wire cake rack and let cool 5 minutes. Invert onto serving

plate, cut into squares, and serve.

Serves 8.

Cook's Illustrated, Nov./Dec. 1995, Page 23. Credit: Judy Monroe.

Nationality: USA Course: dessert Season:any Method: baked

Start to Finish 2 hours Preparation 15 minutes Attention 1 One half hours
Finishing 5 minutes

Converted from Mangia!, Cook's Illustrated 19931995 Cookbook

Recipe by: Cook's Illustrated, Nov./Dec. 1995, Page 23.

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 16, 1998