Gingerbread Apple Upside-Down Cake

I don't have much to say about this, except that it is fall, apples are abundant, and you must make this.

The recipe is from Smitten Kitchen, from a few years ago. My only change is that I used a 9-inch pan instead of a 10-inch (didn't have one), so I used fewer apples and discarded some of the gingerbread batter. If you have a deep-dish cake pan, all the better. If not, don't be scared if the batter nears the edge - it won't rise too terribly over the top.

The first slice was enjoyed warm with slightly sweetened, softly whipped cream, as Deb suggests. There are delicious pockets of salty caramel between the apples, and the gingerbread is probably the moistest I've ever had. After a day in the fridge, it gets even better - the gingerbread is chewier and each forkful is a solid, satisfying bite. After two days in the fridge, it goes downhill fast, though I find it is still suitable for breakfast alongside a hot cup of coffee.

Carpe diem!