Apple-Ginger Right-Side-Up Ramekins

These are a combination of two recipes for apple upside-down cake–one from the New York Times and one from Cook’s Illustrated.  We decided to combine them and turn them right-side-up into little pots: rich, dark, gingery cake, with a layer of caramelized apples hiding at the bottom.

We only have six of these ramekins, and the cake filled them right to the top (and even swelled up a bit beyond the rim).  I’d imagine that if you have eight ramekins, you could increase the amount of apples to 2 lbs. or so, and stick with the same amount of cake batter–you’d end up with ramekins slightly less full, but you’d increase the apples-to-cake ratio slightly (which some people might prefer.)

Recipe:

For apple layer:

-1.5 lbs. firm cooking apples, peeled, cored, and cut into ¼-inch slices (I used about 6 small apples; see comments above)

-2 Tbsp. unsalted butter

-1/4 c. light brown sugar

-1 tsp. lemon juice

For cake:

-1/4 c. sugar

-1 egg

-1/2 c. + 1 Tbsp. dark molasses

-1/2 c. yogurt

-1 1/8 c. all-purpose flour

-1/2 tsp. baking soda

-1/4 tsp. salt

-1 tsp. ground ginger

-1/2 tsp. cinnamon

Directions:

1. Preheat the oven to 325 degrees. Spray 6-8 ramekins with cooking spray (see comments above).

2. To make the apple layer: Melt the butter in a wide skillet over medium-high heat.  When the foaming subsides, add half the apple slices and allow to caramelize, stirring a few times, about 4-5 minutes.  Add the rest of the apples and cook for another minute.  Add the brown sugar and lemon juice and cook for one more minute, stirring, until the sugar dissolves.  Spoon the softened apples evenly into the ramekins and set aside.

3. Using a mixer, blend the butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.

4. In a medium bowl, whisk together the egg, molasses and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.

5. Pour the batter over the apple layer, filling the ramekins most of the way up.  Place evenly on a baking tray and cook on the middle rack of the oven for 35 minutes, or just until a toothpick inserted into the cake layer comes out clean.  Cool slightly and serve.

Serves 6-8 (depending on how many ramekins you use)

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