Upside-down apple gingerbread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine -- |
| Melted | ||
| 2 | larges | Apples -- peeled/cored/slice |
| ⅓ | cup | Packed brown sugar |
| GINGERBREAD | ||
| ½ | cup | Butter or margarine -- |
| Melted | ||
| ½ | cup | Molasses |
| ½ | cup | Sugar |
| ⅓ | cup | Packed brown sugar |
| 1 | each | Egg |
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| ¾ | cup | Hot tea |
Directions
Pour butter into a 9-in, square 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 deg. for 45-50 minutes or until the cake tests done. Cool for 3-5 minutes. Loosen sides and invert onto a serving plale. Serve warm. Yield: 9 servings Recipe By : Taste of Home