UPSIDE-DOWN APPLE GINGERBREAD

1/4 cup butter or margarine, melted
2 large apples, peeled, cored, sliced
1/3 cup packed brown sugar

GINGERBREAD:
1/2 cup butter or margarine, melted
1/2 cup molasses
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup hot tea

Pour butter into a 9-inch square baking pan.
Arrange apples over butter. Sprinkle with
brown sugar and set aside.

For gingerbread, combine butter, molasses,
sugars and egg in a mixing bowl. Mix well.
Combine dry ingredients. Add to sugar mixture
alternately with hot tea. Mix well. Pour over
apples. Bake at 350°F. for 45-50 minutes or
until the cake tests done. Cool for 3-5 minutes.
Loosen sides and invert onto a serving plate.
Serve warm, plain or with whipped cream or
ice cream. Yield: 9 servings.