1. For the apple topping: Grease sides of 1 1 -by-7-by-1 1/2-inch metal pan. Pour melted unsalted butter into pan-, spread brown sugar evenly over pan bottom. Arrange apple slices, overlapping slightly, on brown sugar mixture. 2. Adjust oven rack to center position and heat oven to 350 degrees. 3. For the gingerbread: whisk together flour, baking soda, salt,ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl. 4. Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of an electric mixer on low speed. 5. Add dry ingredients to liquid" beat on medium speed until batter is smooth and thick, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. (If using fresh ginger, batter will be lumpy.) 6. Working quickly, pour batter over apple slices. 7. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 50 to 60 minutes. 8. Set pan on wire cake rack and let cool 5 minutes. Invert onto serving plate, cut into squares, and serve. Serves 8. Cooks Illustrated, Nov./Dec. 1995, Page 23. Credit: Judy Monroe. Nationality: USA Course: dessert Season:any Method: baked Start to Finish 2 hours Preparation 15 minutes Attention 1 1/2 hours Finishing 5 minutes Converted from Mangia!, Cooks Illustrated 1993-1995 Cookbook Recipe by: Cooks Illustrated, Nov./Dec. 1995, Page 23. Posted to MC-Recipe Digest by "Hobbs, D B USO"
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 8|
|Calories from Fat: 425 (70%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 29.6g||148 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 149.5mg||46 %|
|Sodium 129.1mg||4 %|
|Potassium 468.1mg||12 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 46.6g|
|Protein 2.3g||3 %|
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Calories per serving: 610
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