Ginger-Apple Upside-Down Cake

• 1/2 cup plus 1 tablespoon butter
• 1 cup dark-brown sugar
• 4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges
• 1/2 cup sugar
• 1 egg
• 3/4 cup dark molasses
• 1 cup buttermilk
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• Very softly whipped cream

1. Preheat the oven to 325 degrees.
2. Grease the rim of a 10-inch cake pan with 1 tablespoon of the butter and then place it in the pan.
3. Set the pan over very low heat and melt the butter across the bottom of the pan.
4. Add the brown sugar and distribute evenly.
5. Make circles of overlapping apple slices on top of the brown sugar.
6. Chop any remaining slices and place them in the gaps.
7. Using a mixer, blend 1/2 cup of the butter and the sugar on medium-low speed.
8. Increase the speed to high and cream until light and fluffy.
9. In a medium bowl, whisk together the egg, molasses and buttermilk.
10. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon.
11. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
12. Pour the batter into the pan.
13. Bake for 45 to 50 minutes.
14. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter.
15. Serve warm or cool with very softly whipped cream.

butter, darkbrown sugar, apples, sugar, egg, dark molasses, buttermilk, flour, baking soda, salt, ground ginger, cinnamon, cream

Taken from cooking.nytimes.com/recipes/1012842 (may not work)