Upside Down Apple Gingerbread Cake

                                                                       

The sweet, moist, & spicy taste of Gingerbread with the lushness of a gooey apple topping! This is a GREAT cake!

4 Macintosh Apples peeled, pared & sliced thin

4 TBS Butter Melted

2/3 Cup Brown sugar

Spray  9 inch Springform pan or use a 10 inch cake pan

Lay apple slices in the bottom of the pan then pour the melted butter over the apples. Now sprinkle the brown sugar evenly over the top. Set aside!

Preheat oven to 350 degrees.

CAKE BATTER:

1/2 Cup Shortening

1/2 Cup Sugar

1 Egg

1 Cup Molasses 

2 & 1/2 Cups Flour

1/2 TSP Salt

1/2 TSP Baking Soda

1 TSP Baking Powder

1 & 1/2 TSP Ginger

1 TSP Cinnamon

1/2 TSP EACH Cloves & Nutmeg

1 Cup Boiling Water

1 TSP Vanilla

Cream Shortening. add sugar & beat again. Add egg & beat. Add molasses & vanilla & beat until creamy. Stir all of the dry ingredients together blending well. Add this to your creamed mixture. Now boiling water slowly while beating  beat well! Pour batter over your apple layer already in the pan. Bake at 350 degrees for 40 minutes or until cake tests done. Mine to 55 minutes! Remove from oven & let cool 10 minutes. After the ten minutes run a knife down the edges of the pan & then invert pan onto a serving platter. Carefully remove the bottom of the springform pan. If you need to loosen some of the topping use a knife to free it. If you used a cake pan tap the bottom of the pan with a heavy knife handle & cake will free from the bottom! SERVE warm or at room temp! Whipped cream or ice cream would be nice with this cake but not needed as it is good all on its' own!