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Gingerbread is frequently paired with fruit when served, so it made sense to us to put the whole presentation in one pan as an upside-down cake. Gingerbread and apples were made for each other, so we've made a cinnamon-scented apple topping for this moist, slighty spicy cake.
6 tablespoons (3 ounces) unsalted butter
2/3 cup (5 ounces) brown sugar
2 large eggs
1/3 cup (4 ounces) molasses
1/2 cup (2 ounces) King Arthur White Whole Wheat Flour
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup buttermilk
2 large, firm cooking apples, such as Granny Smith or Cortland
1/3 cup (2 ounces) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan.
For the cake: Cream the butter and sugar together until light. Add the eggs one at a time and beat until light. Beat in the molasses. In a separate bowl mix together the dry ingredients.
Make the topping next: Mix together the 1/3 cup sugar, cinnamon and ginger. Peel the apples, slice them, dredge them in the sugar/spice mixture, and place them artfully in the prepared pan. Sprinkle on any leftover sugar/spice mixture.
Assembly: Add the dry ingredients to the butter/sugar mixture alternately with the buttermilk. Pour this mixture over the apples and bake for 35 to 40 minutes.
When the cake is done (the surface should bounce back at you when gently pressed), remove it from the oven, invert a serving plate over the cake pan and, gripping the two securely, flip them over so the cake drops out onto the serving plate. If some of the apples stick, gently pry them from the pan and place them in their appropriate places on the cake. Unlike pineapple, apples tend to shrink in cooking, so this cake-turned-upside-down will be visually enhanced if you garnish it with whipped cream. Otherwise, it's great as is. Yield: 16 servings.
Nutrition information per serving (1/16 cake, 62g): 156 cal, 4.5g fat, 2g protein, 10g complex carbohydrates, 17g sugar, 1g dietary fiber, 13mg cholesterol, 148mg sodium, 208mg potassium, 44RE vitamin A, 1mg vitamin C, 1mg iron, 48mg calcium, 37mg phosphorus.