apple upside-down gingerbread cake

Name: Apple Upside-down Gingerbread Cake
Cook time: 45 min
Yield: 10
Ingredients: ## TOPPING; 4 tablespoon(s) butter, unsalted plus extra for greasing the pan; 1/2 cup(s) dark brown sugar, firmly packed; pinch(es) kosher salt; 4 - apples, peeled, cored and sliced into 1/4 inch slices; ## CAKE; 1/2 cup(s) butter, unsalted, room temperature; 1/2 cup(s) sugar; 1 large egg; 1/3 cup(s) dark molasses; 1/3 cup(s) honey; 1 cup(s) buttermilk; 2 1/4 cup(s) all purpose flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) kosher salt; 1 teaspoon(s) cinnamon; 1 teaspoon(s) ginger; - very softly whipped cream

(1 RATING)

121 Pinches 1 Photo

Marsha Gardner

Florala, AL

Updated on Oct 12, 2012

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.

Rate

prep time

cook time 45 Min

method ---

yield 10-12 serving(s)

Ingredients

TOPPING
4 tablespoons butter, unsalted plus extra for greasing the pan
1/2 cup dark brown sugar, firmly packed
pinch kosher salt
4 - apples, peeled, cored and sliced into 1/4 inch slices
CAKE
1/2 cup butter, unsalted, room temperature
1/2 cup sugar
1 large egg
1/3 cup dark molasses
1/3 cup honey
1 cup buttermilk
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon ginger
- very softly whipped cream

How To Make apple upside-down gingerbread cake

Step 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. cream.

Step 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
Step 3

Serve warm or cold with softly whipped cream.
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