Upside Down Apple-Molasses Cake

• 5 Tablespoons Unsalted Butter
• 1-3/4 cup All-purpose Flour
• 1 teaspoon Table Salt
• 1 teaspoon Ground Cinnamon
• 3/4 teaspoons Baking Soda
• 1/2 cups Original Molasses
• 1 whole Large Egg
• 2 teaspoons Peeled Grated Ginger
• 1/2 cups Brown Or White Sugar, Divided
• 1/3 cups Sour Cream
• 1/4 cups Butter Milk Or Whole Milk
• 3 whole Honeycrisps Or Pink Lady Apples (about 2 Pounds)

1. Place a rack in the middle and heat oven to 350u0b0F.
2. Melt the butter. Whisk flour, salt, cinnamon and baking soda in a medium bowl. In a large bowl, mix molasses, egg, ginger and 1/4 cup sugar. Add sour cream and buttermilk. Whisk it all together. Then gradually mix in the dry ingredients. Once you get a smooth batter, add 3 tablespoons of the melted butter. Set aside.
3. Peel the apples. Cut thin slices about 1/2 inch thick. Add remaining 1/4 cup sugar to the remaining butter. Cook over medium-high heat until sugar begins to caramelize 4-5 minutes. Add apples, stir to coat. Let them cook for 5-8 minutes. Then flip and cook again for 8-10 minutes till your house fills up with an amazing aroma. Make sure they don't get too soft or they might break while flipping the cake.
4. Space apples evenly in an 8" oven proof pan and then pour the batter. Bake it for 30-40 minutes or until a knife inserted into the center comes out clean.
5. Let cake cool in pan for 10 minutes. Then flip carefully onto a plate. Serve warm or at room temp.
6. Source: Feb issue of Bon Appetit

butter, allpurpose, salt, ground cinnamon, baking soda, molasses, egg, ginger, brown or, sour cream, ubc, honeycrisps

Taken from tastykitchen.com/recipes/desserts/upside-down-apple-molasses-cake/ (may not work)