Yield: 10 servings
This is also delicious served with sweetened whipped cream.
Preheat the oven to 350°F. Lightly grease
and flour a 9-inch cake pan.
- ¼ pound (1 stick) unsalted butter, at
- ½ cup sugar
- ½ cup molasses
- 1 cup sour cream or full-fat yogurt
- 2 large eggs, at room temperature
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons ground ginger
- 1 Tablespoon fresh ginger root, finely
- 2 hard apples (such as Granny Smith,
Baldwin, or Macoun), peeled, cored, and thinly sliced
- 2 Tablespoons unsalted butter, melted
Place the butter and sugar in a bowl of a mixer fitted with
a paddle and mix until creamy. Add the molasses and mix until
creamy. Add the sour cream and mix until creamy.
Add the eggs, one at a time, beating well after each addition.
Add the flour, baking powder, baking soda, salt, ground ginger
and ginger root and mix just to combine.
Place the batter in the prepared pan and smooth down. Place
the apples on top in a circle, shingle style, around the edges
of the cake. Transfer the cake to the oven and bake until the
center is set and springs back under pressure, about 30 minutes,
basting every 10 minutes with the melted butter.
Serve warm or at room temperature. Cover and store at room temperature
up to 2 days.
Yield: About 1 quart
- 2 pounds tart apples, peeled and quartered
- 2 Tablespoons sugar
- 2 Tablespoons light brown sugar
- ½ cup apple cider
- 1 to 2 cinnamon sticks
- Pinch of salt
Place all the ingredients in a large pot
and cook, covered, over medium heat for 20 minutes. Stir and
continue to cook for 20 to 30 minutes. Repeat one to two times
or until the apples are falling-apart soft, about 40 to 60
Remove and discard the cinnamon sticks.
Transfer the mixture to a food processor fitted with a steel
blade and purée. If you didn't peel the skins, you will now
need to strain the mixture through a sieve. Cover and refrigerate
up to 1 week.
To finish and assemble, if necessary, heat the applesauce.
Slice the Apple-Topped Gingerbread into 10 pieces. Pour hot
applesauce on top.