Upside-Down Apple Gingerbread
A slice of this sweet treat supplies nearly 20 percent of your daily fiber.
- 1 tablespoon unsalted butter
- 2 tablespoons plus 1/2 cup light brown sugar
- 3 small red apples (preferably Macintosh), cored and cut into eighths
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup oil
- 2 eggs
- 1/4 cup molasses
- 1 tablespoon grated fresh ginger
- 1/2 cup buttermilk
- Preheat oven to 350 degrees 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 1/2 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.
Per serving: 313 kcal cal., 10 g fat (2 g sat. fat), 275 mg sodium, 5 g fiber, 29 g sugar, 6 g pro., 75 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet