GINGERBREAD-APPLE UPSIDE-DOWN CAKES

Serves 8

1 tablespoon unsalted butter

1/4 cup unsalted butter, softened
3 cups Granny Smith apples, peeled, cored and thinly sliced
1/3 cup brown sugar

1/4 cup unsalted butter, softened
1/3 cup sugar
1 egg
1/4 cup boiling water
1/4 cup molasses
2 tablespoons molasses
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Garnish: ice cream or crème fraiche

Preheat oven to 350 degrees. Butter 8-1 cup ramequin dishes. Melt 1/4 cup of butter in a medium skillet. Add the apples and sauté until soft. Add the brown sugar and stir until melted. Divide the mixture among the 8 dishes and set aside.
For gingerbread:
Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Stir the dry ingredients together and then stir them into the batter.
Divide the batter among the ramequins.
Bake until the top springs back when touched, about 25 minutes. Using a serrated knife, cut off just enough of the top of the cakes to make them level.
Turn the cakes out of the ramequins.
Immediately place on plates with a scoop of ice cream or dollop of crème fraiche.