Apple Upside Down Gingerbread Cake Recipes

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GINGER-APPLE UPSIDE-DOWN CAKE



Ginger-Apple Upside-Down Cake image

Provided by Christine Muhlke

Categories     dessert

Time 50m

Yield Serves 12

Number Of Ingredients 13

1/2 cup plus 1 tablespoon butter
1 cup dark-brown sugar
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges
1/2 cup sugar
1 egg
3/4 cup dark molasses
1 cup buttermilk
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
Very softly whipped cream

Steps:

  • Preheat the oven to 325 degrees. Grease the rim of a 10-inch cake pan with 1 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.
  • Make circles of overlapping apple slices on top of the brown sugar. Chop any remaining slices and place them in the gaps.
  • Using a mixer, blend 1/2 cup of the 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 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 for 45 to 50 minutes. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter. Serve warm or cool with very softly whipped cream.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 261 milligrams, Sugar 43 grams, TransFat 0 grams

GINGERED APPLE UPSIDE-DOWN CAKE



Gingered Apple Upside-Down Cake image

I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1/4 cup packed brown sugar
1 tablespoon finely chopped crystallized ginger
2 large apples, peeled and cut into 1/8-in. slices
BATTER:
1/4 cup butter, softened
2/3 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup 2% milk

Steps:

  • Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle brown sugar and ginger onto bottom of pan. Arrange apple slices in circles over brown sugar mixture., For batter, in a large bowl, beat butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, ginger and salt; add to creamed mixture alternately with milk. Spoon over apples., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 336 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 291mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

UPSIDE-DOWN APPLE GINGERBREAD



Upside-Down Apple Gingerbread image

Don't expect any leftovers when you take this moist cake to a potluck. People love it because it's a little different and has a wonderful flavor. Try it for your next gathering.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings.

Number Of Ingredients 17

1/4 cup butter, melted
1/3 cup packed brown sugar
2 large apples, peeled and sliced
GINGERBREAD:
1/2 cup butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup brewed tea

Steps:

  • Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 417 calories, Fat 16g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 447mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE UPSIDE-DOWN GINGERBREAD CAKE



Apple Upside-down Gingerbread Cake image

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.

Provided by Marsha Gardner

Categories     Cakes

Time 45m

Number Of Ingredients 18

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

Steps:

  • 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.
  • 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
  • 3. Serve warm or cold with softly whipped cream.

APPLE UPSIDE DOWN GINGERBREAD



Apple Upside Down Gingerbread image

Cinnamon, ginger, nutmeg, and cloves give this apple upside-down gingerbread cake a rich flavor.

Provided by Amy D.

Categories     Dessert

Time 1h

Number Of Ingredients 16

1/4 cup butter, melted
1/3 cup light brown sugar, packed
2 large Honeycrisp apples, peeled and sliced
1/2 cup butter, softened
1/2 cup sugar
1/3 cup light brown sugar, packed
1 large egg
1/2 cup molasses
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
3/4 cup strong brewed black tea

Steps:

  • Preheat the oven to 350 degrees.
  • Pour the melted butter into a 9x9inch pan. Sprinkle the brown sugar evenly over the butter and then arrange the apple slices over the sugar. Set aside.
  • In a medium sized mixing bowl, cream together the butter and the sugars. Beat in the egg, then the molasses.
  • In a separate bowl, combine the dry ingredients.
  • Add the dry ingredients and tea to the molasses mixture alternately, starting and finishing with the dry ingredients. Pour the batter over the apples.
  • Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes on a wire rack before turning out onto a serving plate.

Nutrition Facts : Calories 324 calories, ServingSize 12 Servings

STICKY UPSIDE DOWN APPLE GINGER CAKE



Sticky Upside Down Apple Ginger Cake image

Provided by Crosby Molasses

Time 1h30m

Number Of Ingredients 16

4 apples, peeled, cored, and cut into 8 wedges each
1 Tbsp. + 1 tsp. butter
2/3 cup light brown sugar
2 1/3 cups flour
2 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ tsp ginger
1 ¼ tsp cinnamon
½ tsp nutmeg
1/8 tsp cloves
2 eggs, beaten
1/2 cup light brown sugar
¾ cup Crosby's Fancy Molasses
¾ cup melted butter
1 cup boiling water

Steps:

  • Preheat the oven to 325 F
  • Put the 1 Tbsp. and 1 tsp. of butter in a high-sided 9" pan and place it in the oven for a few minutes, until the butter melts. Remove it from the oven and use a pastry brush to coat the sides of the pan with the butter. Sprinkle the 2/3 cup of brown sugar over the melted butter in the bottom of the pan. Place the sliced apples on the sugar in a circular pattern.
  • In a medium bowl whisk the flour with the baking soda, baking powder and spices.
  • In a large bowl whisk the eggs with the ½ cup brown sugar. Whisk in the molasses and ¾ cup melted butter. Stir in the flour mixture. Add boiling water last and beat well.
  • Pour into prepared pan.
  • Bake at 325 F for 60-75 minutes, until the middle is set. (The variety and freshness of your apples will affect cooking time.)

CARAMEL APPLE UPSIDE DOWN CAKE



Caramel Apple Upside Down Cake image

This stunning apple upside down cake combines a soft cinnamon-spiced cake with a delicious buttery caramel topping. Pack those apples into the pan-- this cake can hold a lot and you won't regret those extra slices!

Provided by Sally

Categories     Dessert

Time 1h30m

Number Of Ingredients 16

6 Tablespoons (85g) unsalted butter
1/2 cup (100g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
2 medium apples, peeled and sliced into 1/4 inch slices (1.5-2 cups slices)*
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 Tablespoons (90ml) whole milk, at room temperature*

Steps:

  • Preheat oven to 350°F (177°C).
  • Combine butter and brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Arrange the apple slices neatly on top, overlapping where necessary. See photo above. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or "set" the topping's arrangement.
  • Whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
  • Bake for 40-46 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean- a couple moist crumbs are OK. Don't be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
  • Remove cake from the oven and cool on a wire rack for just 15 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides- that's ok. You can slice and serve the cake warm, but the slices will be messy. I find it's best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
  • Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don't recommend freezing the cake as a whole because the topping arrangement doesn't thaw very nicely. See make ahead instructions below.

INDIVIDUAL GINGERBREAD-APPLE UPSIDE-DOWN CAKES



Individual Gingerbread-Apple Upside-Down Cakes image

Provided by Molly O'Neill

Categories     dessert

Time 45m

Yield Eight servings

Number Of Ingredients 13

1/2 cup unsalted butter, at room temperature
2 large Granny Smith apples, peeled, cored and thinly sliced
1/3 cup brown sugar
1/3 cup sugar
1 egg
1/4 cup plus 2 tablespoons boiling water
1/4 cup plus 2 tablespoons molasses
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Vanilla ice cream or creme fraiche

Steps:

  • Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4 cup of butter in a medium skillet over medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and set aside.
  • Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.
  • Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes.
  • Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 308 milligrams, Sugar 31 grams, TransFat 0 grams

APPLE-GINGER UPSIDE-DOWN CAKE



Apple-Ginger Upside-Down Cake image

Categories     Cake     Dairy     Fruit     Ginger     Dessert     Bake     Apple     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 19

For topping
1/4 cup (1/2 stick) unsalted butter
2/3 cup (packed) golden brown sugar
1/2 teaspoon ground ginger
4 large Granny Smith apples (about 28 ounces), peeled, quartered, cored, cut into 1/2-inch-thick wedges
3 tablespoons minced crystallized ginger
For cake
1/3 cup minced crystallized ginger
4 tablespoons plus 1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup whole milk
1 cup chilled whipping cream
2 tablespoons sugar
1/4 teaspoon ground ginger

Steps:

  • Make topping:
  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Melt butter in small saucepan over medium heat. Add sugar and cook until mixture bubbles, about 3 minutes. Remove from heat. Stir in ground ginger. Pour mixture into prepared pan, spreading with spatula to distribute evenly. Tightly overlap apples atop sugar mixture, making 2 layers of apples. Sprinkle crystallized ginger atop apples. Set aside.
  • Make cake:
  • Mix crystallized ginger with 1 tablespoon flour in small bowl. Sift 1 1/4 cups plus 3 tablespoons flour, baking powder and salt into medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until light and creamy. Beat in eggs 1 at a time. Beat in vanilla. Mix in sifted dry ingredients alternately with milk. Stir in ginger mixture. Spoon batter atop apples in pan. Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 15 minutes.
  • Whip cream, 2 tablespoons sugar and ground ginger in another medium bowl to soft peaks.
  • Run small knife around edges of pan to loosen cake. Place platter over cake and invert cake onto platter. Serve warm or at room temperature with cream. (Can be made 6 hours ahead. Cover cake; let stand at room temperature. Cover and chill cream.)

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