Baking is one of my favorite pastimes. I read cookbooks like novels, subscribe to cooking magazines and clip recipes. When fall rolls around, I especially like to prepare apple dishes. Since I am fond of gingerbread, what better combination than gingerbread and apples? Oh, the aroma that fills the house! This recipe appeared in the Taste of Home magazine many years ago. It is easy to mix up. I like to display it on a pedestal cake stand.

Upside-Down Apple Gingerbread

1/4 cup butter or margarine, melted

2 large apples, peeled, cored and sliced

1/3 cup brown sugar

 

Gingerbread Batter

1/2 cup butter or margarine, melted

1/2 cup molasses

1/2 cup sugar

1/3 cup packed brown sugar

1 egg

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

Pour butter into a 9-inch square or round baking pan. Arrange apples over butter; sprinkle with brown sugar and set aside. For gingerbread, combine butter, molasses, sugars and egg in a mixing bowl; mix well. Combine dry ingredients; add to sugar mixture alternately with hot tea. Mix well; pour over apples. Bake at 350 degrees for 45-50 minutes or until cake tests done. Cool for 3-5 minutes. Loosen sides and invert onto a serving plate. Serve warm. Garnish with whipped cream topping if desired. Yield: 9 servings.

Bountiful Blessings!

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