I saw this recipe in today's New York Times food section and had to give it a try. I'm glad I did! This was a light and fluffy gingerbread cake with a caramely/appley topping... yum.
The only ingredient I didn't have in my pantry was buttermilk, but I improvised by using milk and lemon juice. I didn't want to make a whole cake since it was just me and Chuckie, so I halved the recipe and put it in some mini-springform pans (which may not have been the best choice since some of the caramel leaked onto the bottom of the oven). They were so cute, though! I cooked them for about 30 minutes... until a tester came out clean.