Apple Gingerbread Cake
Prep Time: 30 minutes
Bake Time: 35 minutes
Servings: 8
Ingredients:
For the Apples
1/4 cup butter, cubed
1/2 cup pecans,chopped
1/4 cup brown sugar, packed
1/4 cup molasses
2 Granny Smith apples, peeled and sliced, thinly.
For the Gingerbread
1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 cup molasses
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup hot water
For the Apples
1/4 cup butter, cubed
1/2 cup pecans,chopped
1/4 cup brown sugar, packed
1/4 cup molasses
2 Granny Smith apples, peeled and sliced, thinly.
For the Gingerbread
1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 cup molasses
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup hot water
Directions:
For the Apples
Preheat oven to 350. Place butter in a 12-in. cast-iron or ovenproof skillet.
Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly.
Sprinkle with pecans and brown sugar; drizzle with molasses.
Arrange apple slices in a single layer over sugar, cut side down.
For the Gingerbread
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg, then molasses.
In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture.
Stir in hot water.
Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes.
Cool 10 minutes before inverting onto a serving plate.
For the Apples
Preheat oven to 350. Place butter in a 12-in. cast-iron or ovenproof skillet.
Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly.
Sprinkle with pecans and brown sugar; drizzle with molasses.
Arrange apple slices in a single layer over sugar, cut side down.
For the Gingerbread
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg, then molasses.
In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture.
Stir in hot water.
Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes.
Cool 10 minutes before inverting onto a serving plate.
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