Pour butter into a 23 cm square baking pan. Arrange apples over butter; sprink le with brown sugar and set aside. For gingerbread, combine butter, molasses, s ugars and egg in a mixing bowl; mix well. Combine dry ingredients; add to sugar mixture alternately with hot tea. Mix well; pour over apples. Bake at 180ºC for 45-50 minutes or until the cake tests done. Cool for 3-5 minutes. Loosen sides and invert onto a serving plate. Serve warm.
YIELD: 9 servings