Makes one 9-inch cake  Old-fashioned gingerbread is a warming
dessert, especially topped with apples. The apples go into the
pan first and the upside-down part is easier than you might
think. Firmly grasp the pan and a plate inverted on top and flip
them together purposefully. The secret is a sheet of parchment
paper on the pan’s bottom, which keeps the apples from sticking.
Butter (for the pan) 3 tablespoons brown sugar 2 tablespoons
unsalted butter 2 Cortland, Baldwin, or other baking apples,
peeled and cut into ¼-inch-thick slices  1. Set the oven at 350
degrees. Butter a 9-inch square pan. Line the bottom with
parchment paper cut to fit it, then butter the paper. Sprinkle 2
tablespoons of the brown sugar on the bottom.  2. In a large
skillet over medium heat, melt the 2 tablespoons butter. Add the
remaining 1 tablespoon brown sugar and cook, stirring, until the
mixture bubbles.  3. Add the apples and turn the heat to medium-
high. Cook, stirring occasionally, for 4 minutes, or until the
apples are lightl