Yum! Now I am really hungry!
I’ve read that our sense of smell has the longest memory of all of our five senses. Doesn’t that seem particularly true this time of year?
I first made this Apple Gingerbread Upside-Down Cake last autumn. As it baked, I fell in love with its spicy gingerbread fragrance. I was fascinated that all this flavor might be possible without a trace of white flour, white sugar, or processed oils. As the apples and cinnamon baked with ginger, nutmeg, and molasses, I was held captive waiting for the cake to come out the oven. And it turned out to be as good as I hoped.
I tucked the recipe away after the winter for several months, still remembering those wonderful flavors. Spring and summer came and went. I counted down until apple season, because I think October and this cake just fit like a glove.
At long last, here we are. Fresh Michigan…
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