When we lived in Minnesota, this was the time of the year that we would head from the city down to the country of apple orchards near Red Wing and Lake Peppin. There you could find all sorts of apple varieties and it would be the time of year that we canned, dried and made lots of desserts with apples. With my bag of apples that I got two weeks ago I have been using some in tried and true receipes and looking for a new one to use as well.
Here is a new one that we are going to save as part of our permanent collection. I found it on the blog Hungry Rabbit NYC. Of course I made a few changes to suit what I had in my cupboard and my taste. I highly recommend it to you.
Caramelized Apple Gingerbread
recipe adapted from Cook’s Illustrated, with additional adaptations by Hungry Rabbit NYC, and now a few by me!
yield: 9 servings
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup dark brown sugar
2 apples medium, peeled, halved, cored, and sliced thin
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoons ground ginger
1 teaspoon ground cinnamon, I use Penzey’s Cinnamon because it has a great mix of four different types of cinnamon.
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon Dutch-process coco powder
4 tablespoons (1/2 stick) unsalted butter , melted, cooled to room temperature
4 tablespoons canola oil
3/4 cup unsulphured molasses
3/4 cup (5-1/4 ounces) granulated white sugar
1 large egg, room temperature
2 tablespoon fresh ginger, finely grated ( I use ginger in the tube from Gourmet Garden. Find it in your grocer’s produce section.)
1 cup buttermilk
1 1/2 cup of Sun-maid Fruit Bits (It contains diced raisins, apricots, apples, and more)
1/2 chopped crystalized ginger (You want this to be moist, chopped into 1/4 inch pieces and tossed in sugar. I like Penzey’s it is perfect out of the bag)
1. Adjust oven rack to middle position and heat oven to 350 degrees. Melt butter in a glass 9 by 9-inch baking pan. Use your fingers and spread melted butter into pan and on sides; add brown sugar, stir with fork to moisten in butter and spread brown sugar evenly over pan bottom. Arrange apple slices, overlapping slightly upon brown sugar mixture. Set aside
1. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl. Set aside
2. Beat butter, oil, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in egg and fresh ginger until incorporated. Gradually add buttermilk until combined.
3. Add dry ingredients to liquid; beat on medium speed until batter barely combines with a few white streaks of flour. Using a rubber spatula, add dried fruits and ginger until evenly distributed. Pour batter over apple slices.
4. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, 45-55 minutes. At 6,000 feet it cooked it for 65 minutes and we used the toothpick test, as the edges never pulled from the sides. Set pan on wire cake rack and let cool for 15 minutes. Run a knife around the edges and invert onto serving plate, and let cool for another 30 minutes. Cut into squares, and serve. Be decadent add some sweetened whipped cream.