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Apple Upside-Down Gingerbread
Post by Marilynn (chief_cook) on Oct 29th, 2003, 8:53pm

3/4 cup unsalted butter, melted, then cooled to room temperature
3/4 cup light brown sugar
3 Jonathan or Granny Smith apples, peeled, cored and thinly sliced
2-1/4 cups unbleached all purpose flour, sifted
1/2 tsp. baking soda
1/2 tsp. salt necessary
2 tsp. ground ginger, or 3 Tbs. fresh gingerroot, peeled and grated and 3
Tbs. crystallized ginger, minced
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 tsp. Dutch processed cocoa
3/4 cup molasses
3/4 cup granulated d sugar
1/2 cup buttermilk
1/2 cup lowfat milk
1 large egg
1-1/2 cups light frozen dessert topping

Grease sides of a 7x11 inch rectangular metal baking pan. Pour 1/4 cup melted butter into pan. Spread brown sugar evenly over pan bottom. Arrange apple slices over brown sugar mixture, overlapping slightly.

Preheat oven to 350?F. Sift flour and next 8 ingredients together in a bowl using low speed of an electric mixer. Beat remaining butter and next 5
ingredients together in a bowl. Add dry ingredients to liquid. Beat on medium speed about 1 minute, until smooth, scraping down sides of bowl. Do not overmix. (If using fresh ginger, batter will be lumpy.)

Pour batter over apple slices and smooth surface. Bake 50-60 minutes, or until edges have pulled away from pan sides and top is springy. For a lighter gingerbread, cover loosely with aluminum foil during last 15 minutes of baking. Let cake cool in pan on a wire rack 5 minutes. Invert onto serving plate, cut and serve with a dollop of topping.