Substitute pears for the apples.This variation on the theme of a cake with fruit on the bottom baked in a skillet is wonderful for fall and winter when apples are in season, and this cake stays moist for days. The gingerbread flavoring makes it festive, too.
Yield: 8 servings
Active time: 20 minutes
Start to finish: 11/4 hours
2 Red Delicious apples
3/4 cup (11/2 sticks) unsalted butter, softened, divided
11/4 cups firmly packed light brown sugar, divided
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
11/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon xanthan gum
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses
1 cup boiling water
1 large egg, lightly beaten
Vanilla ice cream (optional)
1. Preheat the oven to 350°F. Slice apples vertically into thin slices through the core. Melt 1/4 cup (1/2 stick) butter in a 10-inch cast iron or other ovenproof skillet over medium heat. Reduce heat to low, and sprinkle 3/4 cup brown sugar evenly over butter; then cook, without stirring, for 3 minutes. Not all of sugar will dissolve. Remove the skillet from the heat and arrange apple slices close together on top of brown sugar.
2. Whisk together brown rice flour, potato starch, tapioca flour, baking soda, cinnamon, ginger, xanthan gum, cloves, and salt in a mixing bowl. Whisk together molasses and boiling water in a small bowl. Combine remaining 1/2 cup (1 stick) butter, remaining 1/2 cup brown sugar, and egg in a large bowl. Beat with an electric mixer on medium speed for 2 minutes or until light and fluffy.
3. Reduce mixer speed to low, and add flour mixture in 3 batches, alternating with molasses mixture, beginning and ending with flour mixture. Beat until just combined. Gently spoon batter over apples, and spread evenly.
4. Bake cake for 40–45 minutes, or until golden brown and a cake tester inserted in the center comes out clean. Run a thin knife around the edge of the skillet. Wearing oven mitts, immediately invert a serving plate over the skillet and, holding the skillet and plate together firmly, invert them. Carefully lift off the skillet. If necessary, replace any fruit that might have stuck to the bottom of the skillet on top of the cake. Cool at least 15 minutes or to room temperature before serving, and serve with vanilla ice cream, if using.
Note: The cake can be baked up to 8 hours in advance and kept at room temperature.
Variation
Substitute pears for the apples.