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Upside-Down Apple Gingerbread

1/4 cup butter or margarine, melted
2 large apples, cored and sliced
1/3 cup packed brown sugar

1/2 cup butter or margarine, melted
1/2 cup molasses
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup hot tea

Pour butter into a 9" square baking pan. Arrange apples over butter;
sprinkle with brown sugar and set aside.

For gingerbread: Combine butter, molasses, sugars and egg in a
mixing bowl. Mix well.

Combine dry ingredients; add to sugar mixture alternately with hot
tea. Mix well. Pour over apples.

Bake at 350 degrees for 45-50 minutes or until cake tests done.
Cool for 3-5 minutes. Loosen sides and invert onto serving platter.
Serve warm.

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2 of 5 people found the following review helpful:
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perfect for after school on a cold day, December 8, 2005 - 10:46 AM
Reviewer: Pat from Wadsworth Ohio from wadsworth Ohio
the smell of this cake baking on a cold winter day is very welcome and delicious. All you need is a cup of hot coffee and kick back and enjoy this one. You'll love it !

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4 of 8 people found the following review helpful:
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Perfect Quick Holiday Cake, November 27, 2005 - 02:22 PM
Reviewer: Anonymous from NY,NY USA
This has become one of my favorite gingerbread recipes! I used a bundt cake pan that had indentations that held the sliced apples perfectly. The recipe was perfectly written, no glitches, and the baking time was on the money. I mixed it by hand and the batter mixed up quick and I only used three bowls. It also wasn't overly sweet. I used 1 teaspoon of fresh ginger packed in a jar instead of powder. I love the idea of using tea as the liquid. It probably helped tame the sugar. My other favorite recipe uses beer, which acts in the same way. I was too eager to eat cake, so I flipped the pan right after it came out of the oven instead of waiting a few minutes, so some of the apples stayed in the pan, but I just put them back, no big deal. The apples are a kind of garnish comapared to the amount of cake, so if you wanted a more appley dessert, use a larger pan, cut more apples and pour the batter so that it just covers the apples. It rose about 2X during baking. Tastes good warm with a glass of cold cider. Happy Holidays!

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3 of 6 people found the following review helpful:
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Must be eaten immediately, January 31, 2006 - 03:20 PM
Reviewer: smcall from Fremont, CA USA
I made this cake to take to a party. It sat about 12 hours before we cut into it. The edges tasted great, but the center had turned to soggy mush that I doubt would get eaten. Next time I will leave out the apples & caramel - the gingerbread was tasty enough without them - they didn't add anything but headaches. I might top it with whipped cream instead right before serving. Or top individual servings with caramel sauce when they are being served.

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