Apple Gingerbread Skillet Cake
"This gingerbread recipe came from my grandmother, and we always ate it with warm applesauce. I adapted it into a one-pan dessert by layering the apples around the bottom of a cast-iron skillet and topping them with the gingerbread batter. The skillet creates a wonderfully thick crust on the gingerbread. —Mary M. Leverette, Columbia, South Carolina..."
INGREDIENTS
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1/4 cup butter, cubed
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1/2 cup chopped pecans
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1/4 cup packed brown sugar
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1/4 cup molasses
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2 medium tart apples, peeled and thinly sliced
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GINGERBREAD:
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1/2 cup butter, softened
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1/2 cup sugar
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1 large egg, room temperature
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1 cup molasses
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2-1/2 cups all-purpose flour
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1-1/2 teaspoons baking soda
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1 teaspoon ground ginger
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1/2 teaspoon salt
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1/2 teaspoon ground cloves
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1 cup hot water
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Warmed applesauce, optional
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