Ingredients
1/4 cup butter, cubed1/2 cup chopped pecans1/4 cup packed brown sugar1/4 cup molasses2 medium tart apples, peeled and thinly slicedGINGERBREAD:1/2 cup butter, softened1/2 cup sugar1 large egg, room temperature1 cup molasses2-1/2 cups all-purpose flour1-1/2 teaspoons baking soda1 teaspoon ground ginger1/2 teaspoon salt1/2 teaspoon ground cloves1 cup hot waterWarmed applesauce, optional
Preparation
Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down.
For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water.
Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.
