Apple Upside-Down Gingerbread
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Apple Upside-Down Gingerbread
  Apple    Gingerbread  
Last updated 6/12/2012 1:04:36 AM. Recipe ID 29161. Report a problem with this recipe.
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      Title: Apple upside-down gingerbread
 Categories: None
      Yield: 8 Servings
MMMMM-----------------------APPLE TOPPING----------------------------
      4 tb Unsalted butter; melted
    3/4 c  Light brown sugar
      3    Granny Smith apples; or
           -other tart apples, peeled,
           -halved, cored, and sliced

MMMMM------------------------GINGER BREAD-----------------------------
  2 1/4 c  Sifted unbleached
           -all-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
      2 ts Powdered ginger
      1 ts Ground cinnamon
    1/2 ts Ground cloves
    1/2 ts Ground nutmeg
    1/2 ts Ground allspice
      1 ts Dutch process cocoa
      8 tb Unsalted butter; melted then
           -cooled to room temperature
    3/4 c  Light unsulphured molasses
    3/4 c  Granulated white sugar
    1/2 c  Buttermilk
    1/2 c  Milk
      1 lg Egg
  1. For the apple topping: Grease sides of 1 1 -by-7-by-1 1/2-inch
  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
  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
  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 1/2 hours
  Finishing 5 minutes
  Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook

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Recipe ID 29161 (Apr 03, 2005)

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