Apple Upside-Down Cake

Apple Upside-Down Cake 1/3 cup butter, cut up 1/3 cup packed brown sugar 6 small cooking apples, halved, stems removed, cored (1-1/4 to 1-1/2 lb.) 1 1/3 cups all-purpose flour 2/3 cup granulated sugar 2 teaspoons baking powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon 2/3 cup milk 1/4 cup butter, softened 1 egg 1 teaspoon vanilla vanilla ice cream (optional) Preheat oven to 350°F Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface). Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream.