Apples and gingerbread work well together as a perfect flavor pairing in this twist on the traditional pineapple upside-down cake. It’s a warmly spiced cake for fall or great as a different take on plain holiday gingerbread cake.
Apple Gingerbread Cake
Ingredients:
Apple Layer:
1/4 cup butter, melted
1/3 cup packed brown sugar
2 large apples, peeled and sliced
Gingerbread Ingredients:
1/2 cup butter, melted
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup hot water
Directions:
1. Pour butter into a 9-in. square baking pan; sprinkle with brown sugar.
2. Arrange apples cut side up in a single layer over sugar; set aside.
3. For gingerbread, in a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in molasses.
4. Combine dry ingredients; add to sugar mixture alternately with hot water, beating well after each.
5. Pour over apples. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before inverting onto a serving plate.
