Looking for baking help... I used to have a great recipe for a gingerbread-apple upside down cake. It involved melting butter and brown sugar together in a big cake pan, lining the pan with sliced apples, then pouring a gingerbread batter over the top. After baking, you inverted it and had a great, tarte-Tatin-ish top of caramelized apples over gingerbread cake. Since I can't find the original recipe, I've got a good gingerbread recipe to sub (from an old issue of Martha Stewart Living, with fresh, powdered and candied ginger--the best!), but I don't remember the proportions of butter and sugar for doing the apples. Anyone have a similar recipe floating around? I'd like to make the cake for a dinner party tonight. thanks!