Apple Gingerbread Cake

Recipe By:
Archie
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Apple Gingerbread Cake
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  • Total Time 45 min Ico-add
  • Yield 6 Servings
  • Level Medium

For an appetizing finale to any meal try this upside down gingerbread cake topped with brown sugar and apples.
 

Ingredients

  • For topping:
  • 4 large tart apples
  • 1 teaspoon cinnamon
  • 3/4 cup light brown sugar
  • 3 tablespoons butter
  • For cake:
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 cup shortening
  • 1/4 cup sugar, white or brown
  • 1 egg, well beaten
  • 1/2 cup molasses
  • 1/2 cup sour milk or buttermilk
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Directions

  1. To make topping:
  2. 1. Fill a bowl half full of cold water and squeeze in a little lemon juice. Pare the apples, slice thin and place the slices in the water. Let them soak for 10 minutes.
  3. 2. Mix the cinnamon and sugar together in a small bowl.
  4. 3. Melt the butter in a heavy 8 x 8 inch baking pan. Arrange half of the apples over bottom of pan, sprinkle with half of cinnamon/sugar. Add remaining apples and sprinkle with remaining cinnamon/sugar. Cook over low heat until the sugar is dissolved and the apples are soft.
  5. To make cake:
  6. 4. Preheat oven to 350 degrees F.
  7. 5. Sift flour, baking powder, baking soda, salt, cinnamon and ginger together 3 times.
  8. 6. Cream shortening with sugar until fluffy. Add egg and beat thoroughly. Add sifted dry ingredients alternately with molasses and milk beating well after each addition.
  9. 7. Pour gingerbread batter over apple topping and bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  10. 8. After the cake has cooled turn it out upside down and serve.
 
 
  • Did you know?

    The history of Ginger goes back over 5,000 years when the Indians and ancient Chinese considered it a tonic root for all ailments. While ginger originated in Southeast Asia, it has a long history of being cultivated in other countries.