Upside-Down Apple Gingerbread

What a delicious treat! I found this in Shape Magazine.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  tablespoon unsalted butter
• 2  tablespoons light brown sugar
• 1⁄2 cup light brown sugar
• 3  small red apples, cored and cut into eighths (preferable Macintosh)
• 1 3⁄4 cups whole wheat pastry flour
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 cup canola oil
• 2  eggs
• 1⁄4 cup molasses
• 1  tablespoon fresh ginger, grated
• 1⁄2 cup buttermilk

Directions

1. Preheat oven to 350 F.
2. Place a 10-inch ovenproof skillet over medium heat and add butter.
3. Stir in 2 Tbls of the brown sugar.
4. Cook 2 minutes until sugar is completely dissolved and the mixture is bubbling.
5. Arrange apple slices in a single layer in the skillet and cook 5 minutes.
6. Then turn over and cook 5 more minutes. Remove from heat; set aside.
7. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, and salt. Set aside.
8. In a large bowl, stir together remaining 1/2 cup brown sugar, oil, eggs, molasses, and fresh ginger.
9. Using electric mixer, combine at medium speed for 2 minutes.
10. Add half of the flour mixture, then buttermilk, finishing with the remaining flour mixture.
11. Pour batter over apples and bake for 25 to 30 minutes.
12. Let cool in skillet for 5 minutes.
13. Loosen edges with a knife, invert onto a serving platter, and serve warm.