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APPLE TOPPING
4 tb Unsalted butter; melted
3/4 c Light brown sugar
3 Granny Smith apples; or
-other tart apples, peeled,
-halved, cored, and sliced
-thin
-GINGER BREAD-
2 1/4 c Sifted unbleached
-all-purpose flour
1/2 ts Baking soda
1/2 ts Salt
2 ts Powdered ginger
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1 ts Dutch process cocoa
8 tb Unsalted butter; melted then
-cooled to room temperature
3/4 c Light unsulphured molasses
3/4 c Granulated white sugar
1/2 c Buttermilk
1/2 c Milk
1 lg Egg
1. 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.
2. Adjust oven rack to center position and heat oven to 350 degrees.
3. For the gingerbread: whisk together flour, baking soda, salt,ginger,
cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.
4. Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of
an electric mixer on low speed.
5. 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.)
6. Working quickly, pour batter over apple slices.
7. Bake until top springs back when lightly touched, and edges have pulled
away from the pan sides, about 50 to 60 minutes.
8. 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
Yields
8 Servings
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