Thursday, December 31, 2009

gingerbread apple upside-down cake

This recipe is now in my top 5 list of favorite desserts! We will be making it again really soon....I just need an excuse....anyone having a party and need me to bring dessert? ;)

4 Tablespoons butter
1/2 cup brown sugar
pinch of salt
4 apples (about 1 3/4 lbs), peeled, cored and cut into 1/4-inch wedges
1/2 cup butter, at room temperature
1/2 cup sugar
1 lg. egg
1/3 cup dark molasses
1/3 cup honey
1 cup buttermilk (*see below)
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
Make the topping: preheat oven to 325 degrees. Grease a 10 inch cake pan or a 8x11 casserole pan. Melt butter in a small saucepan. Add brown sugar and simmer over medium heat, stirring for four minutes, then swirl in the salt. Remove from heat and pour into the bottom of your prepared pan. Layer on the apples in whatever pattern that pleases you.
Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium speed. In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next one after the last has been incorporated.
Pour the batter into the pan. Bake at 325 for 50-60 minutes or until a toothpick comes out clean. Let cool for a few minutes before turning it onto a platter (or a cutting board in my case...I really need some nice serving dishes. It's kind of embarrassing.)
Serve warm or cold with whipped cream or vanilla ice cream. Serves 12.
*Buttermilk - if you don't have any on hand, which I never do, you can just put a tablespoon of lemon juice into a liquid measuring cup and add enough milk to make one cup. Let it sit for 5 minutes before adding to the recipe. It turns it into sour milk which also works for any recipe calling for buttermilk.

Can't you just see the moistness of this cake?! You will not regret making it.

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