Why recepie famous for?
Gingerbread recipe came from my grandmother, and we always ate it with warm applesauce. I adapted it into a one-pan dessert by layering the apples around the bottom of a cast-iron skillet and topping them with the gingerbread batter. The skillet creates a wonderfully thick crust on the gingerbread.
Ingredients
1/4 cup butter, cubed1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup molasses
2 medium tart apples, peeled and thinly sliced
GINGERBREAD:
1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 cup molasses
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup hot water
Warmed applesauce, optional
Instructions
Preheat oven to 350°. Place butter in a 12-in. cast-iron or ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down.In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water.
Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm with applesauce, if desired.
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