7 years ago
Upside Down Gingerbread with Cinnamon Cider Sauce

Yield: 1 cake

For cake:

2 1/2 cups peeled apple slices
(about 2 apples)
1/3 cup brown sugar
1 tsp. lemon juice
2 Tbl. butter, softened
1 14.5 oz. package gingerbread mix
1 1/4 cups water
1 egg

For sauce:

1/2 cup brown sugar
1 1/2 Tbl. cornstarch
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. salt
2 cups apple cider
2 Tbl. butter

Pre-heat oven to 350 degrees. Grease 9-inch round pan.

In a medium bowl, combine apple slices with brown sugar, lemon juice and butter and mix well.

In a separate bowl, combine gingerbread mix, water and egg and mix well.

Cover the bottom of the round pan with the apple slices, then top with gingerbread mixture.

Place in oven and bake about 40-45 minutes, until a knife stuck in the middle comes out clean.

While the gingerbread bakes, combine brown sugar, cornstarch, cinnamon, nutmeg, salt and apple cider in a saucepan. Bring to a boil, then reduce to simmer, cooking until thickened, stirring often. Add butter, and stir until dissolved.

When the gingerbread is finished, remove from oven and let cool. Carefully flip the cake on a serving plate so the apple layer is up and top with cinnamon cider sauce. Enjoy!