Apple Upside-Down Gingerbread Recipe - Cooking Index
Apple Upside-Down Gingerbread Recipe - Cooking Index
| Apple topping | ||
| 4 tablespoons | Unsalted butter - melted | |
| 3/4 cup | Light brown sugar | |
| 3 | Granny smith apples , (or other tart apples) peeled halved, cored, and sliced thin | |
| Ginger bread | ||
| 2 1/4 cups | Sifted unbleached all-purpose flour | |
| 1/2 teaspoon | Baking soda | |
| 1/2 teaspoon | Salt | |
| 2 teaspoons | Powdered ginger | |
| 1 teaspoon | Ground cinnamon | |
| 1/2 teaspoon | Ground cloves | |
| 1/2 teaspoon | Ground nutmeg | |
| 1/2 teaspoon | Ground allspice | |
| 1 teaspoon | Dutch process cocoa | |
| 8 tablespoons | Unsalted butter melted then cooled to room temperature | |
| 3/4 cup | Light unsulphured molasses | |
| 3/4 cup | Granulated white sugar | |
| 1/2 cup | Buttermilk | |
| 1/2 cup | Milk | |
| 1 cup | Egg (large) |
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 350F.
3. For the gingerbread: whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.
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 over-mix. (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 serving plate, cut into squares, and serve.
Source:
Cook's Illustrated
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