1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup buttermilk
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon ground ginger
Vanilla ice cream or whipped cream, for serving
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
1 1/2 sticks (12 tablespoons) unsalted butter, browned
1/2 cup applesauce
1/2 cup light brown sugar
1/2 cup sugar
2 teaspoons lemon juice
Heat oven to 350 degrees. Generously butter a 9-inch nonstick metal cake pan with 2 tablespoons softened butter. Peel, halve, and core apples, slicing each half into 4 pieces (8 per apple.)
Toss apple wedges, brown sugar, and lemon juice in a large mixing bowl; set aside while you prepare batter.
Combine flour, baking powder, salt, ginger and cinnamon in a mixing bowl, whisking to combine. In a separate bowl, combine brown butter, applesauce, and sugar; mix well.
Add eggs one at a time, mixing well. Add dry ingredients to wet in 2 additions, alternating with buttermilk; stir in vanilla.
Lay apple slices in a single layer in prepared pan; pour any accumulated juice over apples.
Spoon batter over apples, smooth top, and bake until cake edges are browned and pulling away from edges of pan and a cake tester inserted into the centre comes out clean, about 45 minutes.
Remove from oven and cool on wire rack 1 ½ hours. Run a knife around edges of cake and unmold onto a serving platter. Serve warm with ice cream or whipped cream.