Upside-Down Apple Gingerbread Recipe Photo by: Taste of Home 100% would make again
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. 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
