Gingerbread apple upside-down cake that brings everyone to the table

As we have all been wrapped up in the election earlier this week, I've been thinking about how these past months have been so polarizing, a time of taking sides. In contrast, I've been considering how we are just two weeks from Thanksgiving — a holiday marked by bringing people together, by gratitude, by history, by an acknowledgement of all we have in common, all that we share. What a contrast. And what a challenge. I have to wonder — will we approach the Thanksgiving table a divided people or a people united by thankfulness?

Food has an amazing way of bringing people together. Regardless of who you are and where you come from or your political views, we all need to eat. We are all hungry — for food that tastes good and for people with whom to share it. Good food has a way of softening boundaries and breaking down barriers. Food is a great equalizer. In a moment when I, personally, was feeling very anxious about this tumultuous season, I forced myself to step into the kitchen and bake something comforting and beautiful. Something warm and inviting. Something that smells like Thanksgiving and tastes like home.

Whatever you're cooking and eating this season, don't forget to come back to the table and sit across from and beside one another. Don't lose sight of all there is to be thankful for. Come back together.

Gingerbread apple upside-down cake

Yields 8 servings

For the topping:

4 tablespoons butter

1/2 cup dark brown sugar

Pinch of salt

2-3 large apples, peeled, cored and cut into 1/4-inch wedges

For the gingerbread:

1/2 cup butter, softened

1/2 cup sugar

1 egg

1/3 cup dark molasses

1/3 cup honey

1 cup buttermilk

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

Preheat oven to 325 degrees. Grease a 9-inch round cake pan.

To make the topping:

Melt the butter in a small saucepan. Stir in the brown sugar. Cook until sugar is dissolved, about 3 minutes. Stir in salt. Pour the mixture while still hot into bottom of the greased cake pan. Make circles of overlapping apple slices on top of the caramel. Set aside.

To make the gingerbread:

Using a stand mixer fitted with the paddle attachment, blend butter and sugar until fluffy. Gradually add egg, molasses honey, and buttermilk, scraping the sides of the bowl as needed. Incorporate the flour, baking soda, salt, ginger, cinnamon and cloves. Mix until just combined.

Using an offset spatula, spread the batter gently and evenly over apples. Bake 50-55 minutes or until set.

Allow the cake to cool 10-15 minutes before inverting onto serving plate (one with rims is ideal, or place something under your serving plate to catch any caramel that runs). Serve warm with whipped cream. Best enjoyed on the same day it's baked.

Adapted from Smitten Kitchen, originally from Philo Apple Farm, California.

Maya Wilson lives in Kenai and blogs about food at alaskafromscratch.com. Have a food question or recipe request? Email maya@alaskafromscratch.com and your inquiry may appear in a future column.