Apple Upside-Down Gingerbread
Appears in Cook's Illustrated November/December 1995
For the best version of this traditional cake, use light molasses, equal parts of whole milk and buttermilk, and melt the butter before adding it to the batter.
WHY THIS RECIPE WORKS
In our old-fashioned gingerbread recipe, we used milk rather than hot water (which many recipes call for) for a richer, moister cake. We sweetened our gingerbread recipe with a combination of light unsulfured molasses and white sugar, and u...