I had been wanting to make apple cake with all of our apples from the last two weeks, but thought I might fancy it up by making a gingerbread instead. Looking for gingerbread recipes with apple, I kept coming across apple upsidedown cake. So that’s what I decided to do.
This one is for pears, but I used two mutsu apples instead. I also halved the butter/sugar blend for the topping, and and 8×8 pan—I think it came out quite nice. I used a flax egg and vegan butter, but everything else remained the same. The gingerbread is so fluffy and rich and savory, and the apples are just the right amount of sweet. I will absolutely make this again.
I also make a quick salad with the mustard greens, arugula, and braeburn apples cut into matchsticks. I added some shaved parm and toasted almonds, and threw on a store-bought balsamic vinaigrette. It was zesty and so nice. Somehow tasting just like a fall salad should.
Rhubarb Season 