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Apple Upside Down Gingerbread

This varition of the classic pineapple upside down cake replaces the yellow or white cake with spicy gingerbread and it replaces the pineapple-cherry topping with sliced apples.

Quick and Easy Recipe

Ingredients
- 1 packge of gingerbread mix
- 2 tablespoons of butter (or up to 1/4 cup)
- 1/4 of brown sugar, packed (or up to 1/3 cup)
- 1 large apple, unpeeled (or peeled if you prefer)

Instructions
Preheat the oven and prepare the gingerbread batter as directed on the gingerbread mix package. In a 9 inch cake pan, heat the butter in the oven until it is just melted (do not let it cook beyond that point). Remove it from the oven and stir in the brown sugar until well mixed. Spread the butter and brown sugar mixture evenly in the baking pan. Cut the apple into slices 1/2 inches thick. Carefully remove the seeds and core from the center of each slice (alternately, the apple slices can each be cut in half to make removing the cores easier). the apple slices attractively over the sugar-butter mixture. Pour the ginger bread batter over the apples being careful not to disturb their placement in the pan. Bake the gingerbread as directed on the package, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting on a serving plate.

From Scratch Recipe

Ingredients
UPSIDE DOWN TOPPING:
1/4 cup of butter, melted
1/3 cup of packed brown sugar
2 large apples, peeled and sliced
SPICY TEA GINGERBREAD (or use your favorite recipe)
1/2 cup of butter, softened
1/2 cup of sugar
1/3 cup of packed brown sugar
1 egg
1/2 cup of molasses
2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/2 teaspoon of salt
1/4 teaspoon of ground nutmeg
3/4 cup of brewed tea

Instructions
UPSIDE DOWN TOPPING: Pour the melted butter into a 9 inch baking pan and sprinkle brown sugar over the top of the butter. Arrange thesliced apples over the sugar-butter mixture.
GINGERBREAD: For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. Pour over apples. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
SERVE: Cool in the pan for 10 minutes before inverting onto a serving plate.



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