Zutaten für Upside Down Apple Gingerbread
- 1/2 cup (1 stick) unsalted butter
- Light Brown Sugar
- Baking Apples
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Ground Nutmeg
- Shortening
- 1 large egg
- Unsulphured Molasses
- 1/2 cup milk
- All Purpose Flour
- 1/4 cup hot water
- Heavy Cream
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Zubereitung von Upside Down Apple Gingerbread
- Preheat oven to 325°F (160°C).
- Melt 1/2 cup (1 stick) unsalted butter in a 10-inch heavy-bottomed oven-safe skillet over medium heat.
- Sprinkle 1/2 cup packed light brown sugar evenly over the melted butter in the skillet.
- Peel, core, and slice 4-5 medium apples (about 4 cups) into 1/2-inch thick crosswise slices.
- Arrange apple slices in the skillet, overlapping them slightly to cover the bottom.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup granulated sugar.
- Add 1 large egg to the dry ingredients and whisk until just combined.
- Stir in 1/2 cup molasses.
- Alternately add 1/2 cup milk and 1/2 cup of the dry ingredients, beginning and ending with dry ingredients. Mix until just combined.
- Stir in 1/4 cup hot water.
- Pour batter evenly over the apples in the skillet.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the skillet for 10 minutes.
- Invert onto a serving plate. Let sit for another 5 minutes before removing the skillet to allow the caramel to fully drip down the sides.
- Serve warm with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
63g
Fat
25g
Carbs
11g
