Apple Upside-down Gingerbread Cake

Marsha Gardner


Apple harvest and gingerbread a both fall in my mind. This is a great change up from traditional Pineapple Upside-down Cake. Serve with a big ol' dollop of real whipped cream and you will be in heaven.


★★★★★ 1 vote

45 Min



  • 4 Tbsp
    butter, unsalted plus extra for greasing the pan
  • 1/2 c
    dark brown sugar, firmly packed
  • pinch
    kosher salt
  • 4
    apples, peeled, cored and sliced into 1/4 inch slices
  • CAKE

  • 1/2 c
    butter, unsalted, room temperature
  • 1/2 c
  • 1 large
  • 1/3 c
    dark molasses
  • 1/3 c
  • 1 c
  • 2 1/4 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    kosher salt
  • 1 tsp
  • 1 tsp
  • ·
    very softly whipped cream

How to Make Apple Upside-down Gingerbread Cake


  1. Make the topping. Preheat the oven to 325°. Grease a 10-inch cake pan.

    Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.
  2. Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.

    In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.

    Pour the batter into the pan. Bake at least 45 to 50 minutes or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter
  3. Serve warm or cold with softly whipped cream.

Printable Recipe Card

About Apple Upside-down Gingerbread Cake

Course/Dish: Cakes

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