Gingerbread with Caramelized Apples

About 10 years ago, I copied this recipe from an old 1976 Bicentennial Heritage cookbook before the book was donated to Goodwill.  Recently, as I was updating my computer files, the recipe turned up and looked interesting.  It was way too high in calories and fat, though, so I adjusted the recipe considerably.  My youngest daughter and I enjoyed it for dessert – and it’s just right for these nice autumn days.


For the Caramelized Apples

  • 1/4 cup butter
  • 1 cup light brown sugar
  • 4 cups thinly sliced tart apples (Golden Delicious or Granny Smith)

For the Gingerbread

  • 1 egg
  • 1/2 cup molasses
  • 1/3 cup oil (Canola)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 Tblsp. light brown sugar
  • 1 tsp. ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 cup boiling water

To make the caramelized apples: In a large skillet, melt the butter and add 1 cup brown sugar.  Stir until sugar is dissolved.  Add apple slices and cook over medium heat, stirring occasionally, until mixture is as thick as syrup and apples are tender.

To make the gingerbread: Meanwhile, in a medium bowl, whisk together the egg, molasses and oil.

In a separate bowl, mix together the flour, soda, salt, baking powder, 2 Tblsp. brown sugar, ginger and cinnamon.

Add the dry ingredients to the molasses mixture alternately with the boiling water, stirring just until blended.

Spread the apple mixture in the bottom of a 9-inch ungreased baking dish.  Pour the batter over the apples.

Bake in a 325 degree F oven for 30 minutes. Increase heat to 350 degrees F and bake for 15 minutes longer or until cake tests done when a tester is inserted in the center.

Remove pan to wire rack and allow to cool for 5 minutes…

…then invert the pan onto a large platter, apple-side-up, to continue cooling.

This cake is delicious slightly warm and keeps its soft texture for several days.