Apple-Topped Gingerbread

Adapted by StarChefs.com
2000
Yield: 10 servings
This is also delicious served with sweetened whipped cream.

INGREDIENTS:

¼ pound (1 stick) unsalted butter, at room temperature
½ cup sugar
½ cup molasses
1 cup sour cream or full-fat yogurt
2 large eggs, at room temperature
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1½ teaspoons ground ginger
1 tablespoon fresh ginger root , finely grated
2 hard apples (such as Granny Smith, Baldwin, or Macoun), peeled, cored, and thinly sliced
2 tablespoons Tablespoons unsalted butter, melted
Applesauce (About 1 quart )
2 pounds tart apples, peeled and quartered
2 tablespoons sugar
2 tablespoons light brown sugar
½ cup apple cider
1 to 2 cinnamon sticks
Pinch of salt

METHOD:

Preheat the oven to 350°F. Lightly grease and flour a 9-inch cake pan.

Place the butter and sugar in a bowl of a mixer fitted with a paddle and mix until creamy. Add the molasses and mix until creamy. Add the sour cream and mix until creamy.

Add the eggs, one at a time, beating well after each addition. Add the flour, baking powder, baking soda, salt, ground ginger and ginger root and mix just to combine.

Place the batter in the prepared pan and smooth down. Place the apples on top in a circle, shingle style, around the edges of the cake. Transfer the cake to the oven and bake until the center is set and springs back under pressure, about 30 minutes, basting every 10 minutes with the melted butter.

Serve warm or at room temperature. Cover and store at room temperature up to 2 days.

Applesauce
Place all the ingredients in a large pot and cook, covered, over medium heat for 20 minutes. Stir and continue to cook for 20 to 30 minutes. Repeat one to two times or until the apples are falling-apart soft, about 40 to 60 minutes.

Remove and discard the cinnamon sticks. Transfer the mixture to a food processor fitted with a steel blade and purée. If you didn't peel the skins, you will now need to strain the mixture through a sieve. Cover and refrigerate up to 1 week.

To finish and assemble, if necessary, heat the applesauce. Slice the Apple-Topped Gingerbread into 10 pieces. Pour hot applesauce on top.