Upside Down Fruit and Gingerbread Slice
Indulge in the warm, spiced decadence of this Upside Down Fruit and Gingerbread Slice, a delightful twist on classic gingerbread. This recipe combines the cozy flavors of ground ginger, cinnamon, and molasses with the natural sweetness of caramelized fruit like apples, pears, or pineapple, creating a stunning visual and flavor-packed dessert. With a soft, moist gingerbread base and a beautifully glazed fruit topping, this slice is perfect for holiday gatherings, afternoon coffee breaks, or cozy nights in. Easy to prepare in under an hour, it’s an ideal crowd-pleaser that can be served warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate comforting treat. Packed with seasonal spices, this upside-down recipe is sure to become your new favorite dessert!
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Recipe Information
Ingredients
- 50 g Brown sugar
- 30 g Unsalted butter (softened)
- 200 g Sliced fruit (e.g., apples, pears, or pineapple)
- 200 g All-purpose flour
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 0.25 tsp Salt
- 100 g Unsalted butter (melted)
- 150 g Brown sugar (for batter)
- 1 large Egg
- 80 ml Molasses
- 120 ml Buttermilk
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9x9-inch square baking pan with parchment paper, ensuring it extends up the sides for easy removal.
In a small bowl, mix 50g of brown sugar with 30g of softened butter until well combined. Spread this mixture evenly over the bottom of the prepared pan.
Arrange the sliced fruit on top of the sugar-butter mixture in a single layer, covering the base completely.
In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the melted butter and 150g of brown sugar until smooth. Add the egg and mix until fully incorporated.
Stir in the molasses, buttermilk, and vanilla extract until well combined and smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until no streaks of flour remain. Be careful not to overmix.
Pour the batter evenly over the fruit layer in the prepared pan, smoothing the surface with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the gingerbread to cool in the pan for 10 minutes. Carefully run a knife around the edges of the pan, then invert it onto a serving plate. Peel off the parchment paper to reveal the caramelized fruit topping.
Let the slice cool slightly before cutting into squares. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 38.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 328 mg | 7% | |
*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.
