Recipe - Imdividual Gingerbread-Apple Upside-Down Cakes

One half cup Unsalted butter; at room
temperature
2 lg Granny Smith apples; peeled,
cored and, thinly cut or sliced up
1/3 cup Brown sugar
1/3 cup Sugar
1 Egg
One fourth cup Plus 2 tablespoons boiling
water
One fourth cup 2 tablespoons molasses
1 One fourth cup Allpurpose flour
1 teaspoon Baking soda
One half teaspoon Salt
1 teaspoon Ground ginger
One half teaspoon Ground cinnamon
Vanilla Ice cream or creme
fraiche

1.Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4
cup of butter in a medium heat. Add the apples and saute until soft, about
5 minutes. Add the brown sugar and stir until melted. Divide the mixture
among the muffin cups and et aside.

2.Cream the remaining One fourth cup butter with the sugar. Mix in the egg. Slowly
mix in the boiling water and then the molasses. Sift the dry ingredients
together and then stir them into the batter.

3. Divide the batter among the muffin cups. Bake until the top springs back
when touched, about 25 minutes.

4. Using a serrated knife, cut off just enough of the top of the cakes to
make them level. Turn the cakes out of the tin. Immediately place on plates
with a scoop of ice cream or a dollop of creme fraiche and serve.

Recipe by: Mollie O'Neill New York Timed October 1, 1995

Posted to MCRecipe Digest V1 #773 by Nan nbdunn@bigfoot.com on Sep 6,
1997