Upside-Down Apple Gingerbread

A slice of this sweet treat supplies nearly 20 percent of your daily fiber.

Ingredients

1 tablespoon unsalted butter
2 tablespoons plus ½ cup light brown sugar
3 small red apples (preferably Macintosh), cored and cut into eighths
1 ¾ cups whole-wheat pastry flour
1 teaspoon baking soda
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup canola oil
2 eggs
¼ cup molasses
1 tablespoon grated fresh ginger
½ cup buttermilk

Directions

• Preheat oven to 350°F. Place a 10-inch ovenproof skillet over medium heat and add butter. Stir in 2 tablespoons of the brown sugar. Cook 2 minutes until sugar is completely dissolved and the mixture is bubbling.

• Arrange apple slices in a single layer in the skillet. Cook 5 minutes, then turn over and cook 5 more minutes. Remove from heat; set aside.

• In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, and salt. Set aside. In a large bowl, stir together remaining ½ cup brown sugar, oil, eggs, molasses, and fresh ginger. Using an electric mixer, combine at medium speed for 2 minutes. Add half of the flour mixture, then buttermilk, finishing with the remaining flour mixture.

• Pour batter over apples and bake for 25 to 30 minutes. Let cool in skillet for 5 minutes. Loosen edges with a knife, invert onto a serving platter, and serve warm.