Upside-Down Apple Gingerbread |
|
 |
Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 12 |
|
I am making an effort to get rid of stacks and stacks of food magazines by going through and just grabbing the recipes I want out of them - this one was one from 2 years back - it's an Emeril that was published in a Woman's Day Ingredients:
1/4 cup butter (one-half stick) |
1/2 cup light brown sugar |
2 large baking apples |
3 tablespoons sugar |
1 teaspoon baking soda |
1 teaspoon salt |
1 1/4 teaspoons ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 cup shortening |
1 large egg |
unsulphured molasses |
1/2 cup milk |
2 1/4 cups sifted all-purpose flour |
1/2 cup hot water |
heavy cream, whipped (optional) |
Directions:
1. Preheat the oven to 325 degrees.
2. Melt the butter in a 10-inch heavy-bottomed skillet. Sprinkle the brown sugar uniformly over the bottom. Peel, core, and cut apples into one-half inch crosswise slices. Arrange them in the bottom of the skillet, overlapping the edges.
3. Combine the next 7 ingredients in a mixing bowl and mix well. Beat in the egg. Stir in the molasses. Add the milk alternately with the flour. Beat in the hot water.
4. Spoon the batter over the apples and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then invert onto a serving plate, but do not remove the pan for 5 minutes. This permits sugar and butter topping to run down over cake. Serve with the whipped cream, if desired.
5. Makes one 9-inch square gingerbread.
|
|