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Recipe Name: Apple Upside-down Gingerbread Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

4 Tablespoon(s) Unsalted butter, melted
3/4 Cup(s) Light Brown Sugar
3 Granny Smith apples, or
other tart apples
halved cored and sliced
2 1/4 Cup(s) Sifted unbleached
All-Purpose Flour
1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
2 Teaspoon(s) Powdered ginger
1 Teaspoon(s) Ground cinnamon
1/2 Teaspoon(s) Ground cloves
1/2 Teaspoon(s) Ground nutmeg
1/2 Teaspoon(s) ground allspice
1 Teaspoon(s) Dutch process cocoa
8 Tablespoon(s) Unsalted butter, melted then
cooled to room
3/4 Cup(s) Light unsulphured molasses
3/4 Cup(s) Granulated white sugar
1/2 Cup(s) Buttermilk
1/2 Cup(s) Milk
1 Egg
For the apple topping: Grease sides of 1 1 -by-7-by-1 1/2-inch metal
pan. Pour melted unsalted butter into pan-, spread brown sugar evenly
over pan bottom. Arrange apple slices, overlapping slightly, on brown
sugar mixture. Adjust oven rack to center position and heat oven to
350 degrees. For the gingerbread: whisk together flour, baking soda,
salt,ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium
bowl. Beat butter, molasses, sugar, buttermilk, milk, and egg in large
bowl of an electric mixer on low speed. Add dry ingredients to liquid"
beat on medium speed until batter is smooth and thick, about 1 minute,
scraping down sides of bowl with rubber spatula as needed. Do not
overmix. (If using fresh ginger, batter will be lumpy.) Working
quickly, pour batter over apple slices. Bake until top springs back
when lightly touched, and edges have pulled away from the pan sides,
about 50 to 60 minutes. Set pan on wire cake rack and let cool 5
minutes. Invert onto serving plate, cut into squares, and serve.
Serves 8. Cook's Illustrated, Nov./Dec. 1995, Page 23. Credit: Judy
Monroe. Nationality: USA Course: dessert Season:any Method: baked
Start to Finish 2 hours Preparation 15 minutes Attention 1 1/2 hours
Finishing 5 minutes Converted from Mangia!, Cook's Illustrated
1993-1995 Cookbook Recipe by: Cook's Illustrated, Nov./Dec. 1995, Page
23. Posted to MC-Recipe Digest by "Hobbs, D B USO"
<> on Mar 16, 1998

Nutrition (calculated from recipe ingredients)
Calories: 351
Calories From Fat: 67
Total Fat: 7.7g
Cholesterol: 40.3mg
Sodium: 259.7mg
Potassium: 193.5mg
Carbohydrates: 59.6g
Fiber: 2.6g
Sugar: 2.3g
Protein: 9.8g

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