| Yield | |
|---|---|
| Source | https://www.bonappetit.com/recipe/apple-molasses-upside-down-cake |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | https://www.bonappetit.com/recipe/apple-molasses-upside-down-cake |
| Prep time | 1 hour |
| 5 | Tablespoon | Unsalted Butter |
| 1 3⁄4 | Cup | Flour |
| 1 1⁄2 | Teaspoon | Kosher Salt |
| 1 | Teaspoon | Ground Cinnamon |
| 3⁄4 | Teaspoon | Baking Soda |
| 1⁄2 | Teaspoon | Baking Powder |
| 3⁄4 | Cup | Molasses |
| 1 | Egg | |
| 2 | Teaspoon | Ginger (grated) |
| 1⁄2 | Cup | Sugar |
| 1⁄3 | Cup | Sour Cream |
| 1⁄4 | Cup | Whole Milk |
| 2 | Pound | Honey Crisp Apples (peeled) |
1.Place a rack in middle of oven; preheat to 350°. Melt butter in a 10-inch (as measured across the bottom) cast-iron or other ovenproof skillet; set aside. Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl.
2.Whisk molasses, egg, ginger, and 1/4 cup sugar in a large bowl. Whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 tablespoons melted butter from skillet. Set aside.
3.Place 1 apple on a work surface stem up. Cut a large piece of apple from 1 side, leaving core behind. Rotate apple and repeat twice for a total of 3 large pieces (a triangular core will remain). Repeat with remaining apples.
4.Add remaining 1/4 cup sugar to butter in skillet. Cook over medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples; stir to coat. Cook apples rounded sides down for 3 minutes, then turn over and cook flat sides down until beginning to soften, about 5 minutes longer. Space apples evenly in skillet flat side down and pour cake batter over.
5.Transfer skillet to oven. Bake until a cake tester inserted into the center comes out with a few moist crumbs attached, 30-40 minutes. Let cake cool in skillet for 10 minutes, then carefully invert onto a plate. Serve cake warm or at room temperature.