Upside Down Caramelized Apple – Gingerbread Cake

2 Pink Lady apples, sliced thin
1/2 stick unsalted butter, plus extra for greasing pan
1/2 cup firmly packed dark brown sugar

1 1/2 cups boiling water
1 cup molasses
1 teaspoon baking soda
1 stick soft sweet butter
1 cup firmly packed light brown sugar
1 large egg
1/2-teaspoon salt
2 teaspoons ground fresh ginger
1 1/4 teaspoons ground cinnamon
Pinch ground cloves
2 1/2 cups flour
1 tablespoon baking powder

Preheat oven to 350 degrees. Butter the sides of a 9 inch round cake pan.

For the caramelized apples:

Combine the butter and sugar in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly.

Slice the apples thin with a mandoline. Layer the apple slices closely on top of the caramel in a circular pattern.

For the cake:

Bring the water to a boil in a small sauce pot and remove it from the heat. Stir in the molasses and the baking soda. Set the mixture aside to cool.

Combine the butter, sugar and grated ginger in the bowl of an electric mixer. With the paddle attachment, cream on medium-high speed for about 2 minutes, until light and fluffy. Continue to mix, add the eggs.

Sift together the salt, cinnamon, cloves, flour, and baking powder.

Alternately fold the dry ingredients into the butter mixture o low speed. Pour the batter onto of the caramelized apples in the prepared pan.

Bake the gingerbread for 45 – 50 minutes, until a skewer inserted in the middle comes out clean. Cool for 10 minutes. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Serve with whipped cream.