Cake, Gingerbread Apple Upside-Down Recipe

Looking for an easy Cake, Gingerbread Apple Upside-Down recipe? Learn how to make Cake, Gingerbread Apple Upside-Down using healthy ingredients.


Submitted by viviankiki

Makes 8 servings



Gingerbread Apple Upside-Down Cake www.smittenkitchen.com; Adapted from Karen Bates at Philo Apple Farm via NY Times Recipe shown is HALF of original (to fit in smaller than the called for 10" cake pan)

Recipe Ingredients for Cake, Gingerbread Apple Upside-Down

2 tbsp butter, plus extra to grease pan (28.4g) (*NY Times uses 1/2 Tbsp butter in topping)
1/4 cup dark brown sugar
1 pinch of salt
2 apples (about 1 pound), peeled, cored and cut into 1/4-inch wedges
1/4 cup butter, at room temperature (56.75g, 2 ounces)
1/4 cup sugar (50g)
1/2 jumbo egg
1/6 cup molasses, dark (2 2/3 tbsp), (*NY Times uses 1/3c molasses, instead of molasses & honey)
1/6 cup honey, (2 2/3 tbsp)
1/2 cup buttermilk
1 1/8 cups flour (140.63g)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon

Recipe Directions for Cake, Gingerbread Apple Upside-Down

  1. Make the topping: Preheat the oven to 325F. Grease a 10-inch cake pan* (recipe here is halved so use smaller pan).

  2. 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.

  3. NYT: Preheat the oven to 325 degrees. Grease the rim of cake pan with 1/2 tablespoon of the butter and then place it in the pan. Set the pan over very low heat and melt the butter across the bottom of the pan. Add the brown sugar and distribute evenly.

  4. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.

  5. Make the batter: Using a mixer, blend 1/4 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.

  6. In a medium bowl, whisk together the 1/2 egg, molasses, honey and buttermilk.

  7. 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.

  8. Pour the batter into the pan. Bake at least 45 to 50 minutes (thanks to commenter klp for reminding me this took a bit longer) or until a wooden tester inserted into the center of the cake comes out clean.

  9. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter (one that will catch spills, unlike what you see in the pictures above).

  10. Serve warm or cool with very softly whipped cream.

Categories

Dessert

Nutrition Facts
Serving Size 106.2g
Amount Per Serving
Calories
252
Calories from Fat
84
% Daily Value*
Total Fat
9.3g
14%
Saturated Fat
5.7g
28%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
258mg
11%
Potassium
197mg
6%
Total Carbohydrates
40.7g
14%
Dietary Fiber
1.4g
6%
Sugars
24.6g
Protein
2.9g
Vitamin A 6% Vitamin C 3%
Calcium 5% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in saturated fat
  • Very high in sugar
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