/ Inverted apple pie with honey and ginger

Inverted apple pie with honey and ginger

Ingredients:
  • Butter - 4 items. Spoons
  • Dark brown sugar - 1/2 cup
  • Salt - 1 pinch
  • Apple - 800 Grams
  • Dough: butter - 1/2 cup
  • Sugar - 1/2 cup
  • Egg - 1 piece
  • Dark molasses - 1/3 Glass
  • Honey - 1/3 cup
  • Buttermilk - 1 glass
  • Flour - 2 1/4 Cups
  • Soda - 1 teaspoon
  • Salt - 1/2 teaspoonfuls
  • Ginger - 1 teaspoon
  • Cinnamon - 1 teaspoon
Instructions

1. Make a stuffing. Apples peel, core and cut into slices. Preheat the oven to 160 degrees. Lubricate the cake pan. 2. Melt the butter in a small saucepan. Add brown sugar and cook over moderate heat, stirring, 4 minutes, then mix with a pinch of salt. Remove from heat and pour into prepared form. Top the slices of apples so that they overlap each other. 3. Make the dough. Mix 1/2 cup of butter and sugar at medium speed with a mixer. Increase the speed to high and whip until creamy consistency. In a medium bowl, beat the egg, molasses, honey and cream. In a separate vessel sift together flour, soda, salt, ginger and cinnamon. Add the flour mixture and the mixture of molasses to the oil mass and gently mix together. Pour the dough into the mold on top of the apple layer. 4. Bake for 45 to 50 minutes. Allow to cool on the counter for 10-15 minutes, then turn the cake over a large dish. 5. Serve apple pie warm or cold with whipped cream.

Servings: 12

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