Apple Gingerbread Cake


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

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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