Upside-down Gingerbread

Upside-down Gingerbread Recipe

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I found this recipe in a magazine and made it only once.Why?? It was very good.


★★★★★ 1 vote

35 Min


  • ·
    3 t. butter or margarine
  • ·
    1/3 c packed brown sugar
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    1/3 c maple sugar
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    1 c coarsely chopped pecans
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    1 1/2 c all purpose flour
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    1/2 c sugar
  • ·
    1 t. cinnamon
  • ·
    3/4 t. ginger
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    1/2 t. baking soda
  • ·
    1/2 t. baking powder
  • ·
    1/4 t. allspice
  • ·
    1/2 c buttermilk
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    1/4 c butter or margarine,softened
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    1/4 c maple syrup
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    1 egg
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    1/4 c chopped crystallized ginger

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    1 c whipped cream
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    2 t brown sugar
  • ·
    1 t. finely chopped crystallized ginger

How to Make Upside-down Gingerbread


  1. In a 9x1 1/2 inch round baking pan melt 3 T butter. Stir in brown sugar and 1/3 c maple syrup. Sprinkle with pecans. Set aside. In a medium bowl stir together flour,sugar,spices,baking soda and powder. Add buttermilk, 1/4 c butter and 1/4 c maple syrup. Beat with electric mixer on low to medium speed 2 minutes. Add egg;beat 2 minutes more. Stir in crystallized ginger.
    Pour batter into prepared pan. Bake 350 degree oven 35 minutes or until wooden toothpick inserted near center comes out clean. Cool cake in pan on wire rack 5 minutes. Loosen sides and invert onto a plate. Serve warm with gingered Whipped Cream.
    Whipped Cream
    In a chilled bowl combine whipping cream and brown sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold in crystallized ginger.

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About Upside-down Gingerbread

Course/Dish: Cakes

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