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smittenkitchen.com/2009/11/gingerbread-apple-upside-down-...
Gingerbread Apple Upside-Down Cake
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
Make the topping: Preheat the oven to 325°F. Grease a 10-inch cake pan. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.
Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
Pour the batter into the pan. Bake at least 45 to 50 minutes (thanks to commenter klp for reminding me this took a bit longer) or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter (one that will catch spills, unlike what you see in the pictures above).
Serve warm or cool with very softly whipped cream.
Oops! World record attempt fail! Gingerbread pyramid tumbles in on itself... all players concussed from the impact & gobbled up in seconds!
sweet mate! @ Gilles St Markets November 2008
The gingerbread village is a Christmas tradition at the Henry Ford Museum. The buildings are made from a wide variety of candies and other edible materials (for example, pretzels for log houses) and many are replicas of the buildings in Greenfield Village.
Gingerbread House
The 2025 National Gingerbread House Competition
The Omni Grove Park Inn & Spa
Asheville, North Carolina
This is the first Gingerbread house--I took a class many years ago---it cute and simple--not a lot of candy which is the look I prefer. Sugar cone trees, little candy rocks on the roof, double door with a wreath, chocolate pretzel fence and a piping gel pool.
Gingerbread cupcakes with torched saffron meringue frosting and almond paste filling.
The flavors and design of these cupcakes are inspired by a traditional Swedish Christmas bun called "lussekatt".
Gingerbread house with chocolate cigarette roof, white chocolate coin walls, marzipan figurines, royal icing snow, meringue mushrooms
This was my first gingerbread house. I made such a mess putting the decorations on that I had to pipe brown icing over the whole thing and go for the log cabin look, but it turned out nice anyway.
Deb made these three gingerbread houses from scratch, one for us, one to take to her job, and one for the grandchildren.
Canon EOS 50D [modified IR response in Hα range], Canon EF-S 18-55mm ƒ/3.5-5.6 IS zoom [ø58mm] @ 34mm. ƒ/16, 2.5s exposure, ISO 100.
RAW to JPEG using Aperture.
Our submission to the annual family competition. I am pretty satisfied with it but it is a bit rough.
Question is, will it beat this one.