Gingerbread-Apple Coffee Cake(Louise Galen, Los Angeles)

• 3 Tbsp. butter or margarine
• 6 c. peeled and sliced tart apples (about 2 lb.)
• 1/4 c. sugar
• 1/4 c. bourbon or apple juice
• Gingerbread Batter
• whipped cream (optional)

1. In a 10 to 12-inch frying pan, over medium-high heat, melt butter. Add apples.
2. Turn often with a spatula until just tender when pierced, about 5 minutes. Stir in sugar and bourbon. Cook until liquid evaporates and apples begin to brown, about 6 minutes. Spoon apples into a well buttered 9 x 13-inch pan. Top with Gingerbread Batter. Bake in a 350u0b0 oven until cake starts to pull from pan sides and center springs when lightly pressed, about 40 minutes. Run a knife around pan sides.
3. Invert cake onto a platter.
4. Serve warm or cold with whipped cream.
5. Serves 12.

butter, tart apples, sugar, bourbon, batter, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897206 (may not work)