Upside Down Apple Gingerbread
Indulge in the comforting warmth of Upside Down Apple Gingerbread, a decadent fusion of spiced gingerbread cake and caramelized apples. This show-stopping dessert begins with a luscious layer of golden-brown butter and brown sugar, topped with tender apple slices, baked to perfection under a rich molasses-kissed gingerbread batter. Infused with fragrant spices like cinnamon, ginger, and cloves, this cozy treat captures the essence of autumn in every bite. The best part? The dramatic reveal as you invert the cake pan to unveil its glossy apple topping. Ready in just over an hour and serving up to eight, this dessert is perfect for gatherings or a special weeknight indulgence. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly irresistible finish.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.75 cup Brown sugar
- 2 large Apples (firm variety, peeled, cored, and thinly sliced)
- 1.5 cups All-purpose flour
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Molasses
- 0.5 cup Hot water
- 0.25 cup Granulated sugar
- 1 large Egg
- 0.25 cup Vegetable oil
Instructions
Preheat your oven to 350°F (175°C).
In a 9-inch round cake pan, melt 4 tablespoons of butter over medium heat on the stovetop. Once melted, swirl to coat the pan evenly.
Sprinkle the brown sugar evenly over the melted butter, then arrange the apple slices in a circular pattern on top. Set aside.
In a medium bowl, combine the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Mix well.
In a separate large bowl, whisk together the molasses, hot water, granulated sugar, egg, vegetable oil, and the remaining 2 tablespoons of melted butter until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Pour the batter evenly over the apple slices in the prepared cake pan.
Place the cake pan on the middle rack of the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let it cool on a wire rack for 10 minutes. Run a knife around the edges to loosen the cake.
Place a serving plate upside down over the cake pan, then carefully invert the pan to release the cake. Tap gently if needed.
Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 533.3 g | 194% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 375.4 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 702 mg | 54% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4364 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
