APPLE UPSIDE DOWN CAKE

As fall has landed on our doorsteps in Maine, so haven't the fruits of our fall season. Nothing says Maine better then apple pie, cider, and spending a day in the apple orchard picking apples. This is a tasty gingerbread topped with sweet apple slices, served warm with a dollop of whipped cream.  Happy fall everyone,  Hope you all enjoy your fall season.    Andi  

Apple Upside Down Cake
Easy-on-the-Cook Book
Copyright 1960

3 Tbsp of butter
1/4 cup light brown sugar
2 small red-skinned cooking apples, cored but not pared, finely sliced
1 1/4 cups sifted flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/4 tsp salt
1/3 cup butter, room temperature
1/3 cup firmly packed light brown sugar
1 egg
1/2 cup light molasses
1/2 cup hot water

Melt butter in a 8x8 pan or round pie plate. Sprinkle 1/4 cup of light brown sugar over the melted butter. Arrange the thinly sliced apples in rows over the brown sugar. Set aside.

Using a bowl sift all the dry ingredients together and mix. Set aside.
In a medium size bowl combine the butter, brown sugar and mix thoroughly. Beat in egg and molasses. Add the dry ingredients alternately with the hot water and mix. Pour this batter over the apples slices. Being careful not to move the apple slices.

Bake at 350 degrees for about 35 minutes, depending on the size of the baking dish. Allow to rest for 5 minutes before inverting to a serving plate. Serve warm with whipped cream. Serves about 8.

Shared this with Katie at this chick cooks
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