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Gingerbread Apple Upside-Down Cake
Ingredients
- Adapted from Karen Bates at the Philo Apple Farm via the New York Times
- Serves 12
- Topping
- 4 tablespoons butter, plus extra for greasing pan
- 1/2 cup dark brown sugar
- Pinch of salt
- 4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges
- Batter
- 1/2 cup (1 stick or 4 ounces) butter, at room temperature
- 1/2 cup sugar
- 1 large egg
- 1/3 cup dark molasses
- 1/3 cup honey
- 1 cup buttermilk
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- Very softly whipped cream
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