GOLDEN APPLE UPSIDE-DOWN GINGERBREAD CAKE
This Golden Apple Upside-Down Gingerbread Cake marries so many of the traditional spices and flavors that we associate with autumn, along with the added sophistication of Applejack Brandy.
From Carole Walter's "GREAT CAKES"
THE APPLES: 5 tablespoons unsalted butter 5 medium Golden Delicious apples (about 2 1/4 pounds) peeled, cored and cut into eighths 1/4 cup brown sugar 1/4 cup Applejack brandy THE CAKE: 1 1/2 cups all-purpose flour, spooned in and leveled 2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup unsalted butter, very firm 1/2 cup very fresh brown sugar 2 large eggs 1/2 cup light molasses 1/4 cup crystalized ginger, cut into 1/4 pieces 1/4 cup milk
In butter over medium heat until browned.
Cooked with butter and brown sugar
For the Cake:
Molasses, Candied Ginger, Milk, Butter, Eggs & Brown Sugar
Flour, Ginger, Baking Soda, Cinnamon, Salt, Nutmeg & Cloves
Add sugar to creamed butter. Add eggs, then molasses and ginger. Alternate between adding dry ingredients and milk until just blended.
Over layered apples and syrup
At 350 degrees for 50-55 minutes
Cool & Invert
GOOD THINGS COME TO THOSE WHO BAKE
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