INDIVIDUAL GINGERBREAD-APPLE UPSIDE-DOWN CAKES

Individual Gingerbread-Apple Upside-Down Cakes image

Provided by Molly O'Neill

Categories dessert

Time 45m

Yield Eight servings

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter, at room temperature
2 large Granny Smith apples, peeled, cored and thinly sliced
1/3 cup brown sugar
1/3 cup sugar
1 egg
1/4 cup plus 2 tablespoons boiling water
1/4 cup plus 2 tablespoons molasses
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Vanilla ice cream or creme fraiche

Steps:

Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4 cup of butter in a medium skillet over medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and set aside.
Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.
Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes.
Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 308 milligrams, Sugar 31 grams, TransFat 0 grams