Post by chief_cook2 on Oct 29, 2003 19:53:26 GMT -6
3/4 cup unsalted butter, melted, then cooled to room temperature
3/4 cup light brown sugar
3 Jonathan or Granny Smith apples, peeled, cored and thinly sliced
2-1/4 cups unbleached all purpose flour, sifted
1/2 tsp. baking soda
1/2 tsp. salt necessary
2 tsp. ground ginger, or 3 Tbs. fresh gingerroot, peeled and grated and 3
Tbs. crystallized ginger, minced
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 tsp. Dutch processed cocoa
3/4 cup rmolasses
3/4 cup granulateed d sugar
1/2 cup buttermilk
1/2 cup lowfat milk
1 large egg
1-1/2 cups light frozen dessert topping
Grease sides of a 7x11 inch rectangular metal baking pan. Pour 1/4 cup melted
butter into pan. Spread brown sugar evenly over pan bottom. Arrange apple
slices over brown sugar mixture, overlapping slightly.
Preheat oven to 350°F. Sift flour and next 8 ingredients together in a bowl
using low speed of an electric mixer. Beat remaining butter and next 5
ingredients together in a bowl. Add dry ingredients to liquid. Beat on medium speed
about 1 minute, until smooth, scraping down sides of bowl. Do not overmix. (If
using fresh ginger, batter will be lumpy.)
Pour batter over apple slices and smooth surface. Bake 50-60 minutes, or
until edges have pulled away from pan sides and top is springy. For a lighter
gingerbread, cover loosely with aluminum foil during last 15 minutes of baking.
Let cake cool in pan on a wire rack 5 minutes. Invert onto serving plate, cut
and serve with a dollop of topping.