Imdividual gingerbread-apple upside-down cakes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsalted butter; at room temperature |
| 2 | larges | Granny Smith apples; peeled, cored and, thinly sliced |
| ⅓ | cup | Brown sugar |
| ⅓ | cup | Sugar |
| 1 | Egg | |
| ¼ | cup | Plus 2 tablespoons boiling water |
| ¼ | cup | 2 tablespoons molasses |
| 1¼ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Ground cinnamon |
| Vanilla Ice cream or creme fraiche | ||
Directions
1.Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt ¼ cup of butter in a medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and et aside.
2.Cream the remaining ¼ cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.
3. Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes. 4. Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.
Recipe by: Mollie O'Neill - New York Timed - October 1, 1995 Posted to MC-Recipe Digest V1 #773 by Nan <nbdunn@...> on Sep 6, 1997