Upside Down Apple Molasses Cake Recipes

STICKY UPSIDE DOWN APPLE GINGER CAKE

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.)

MOLASSES TOFFEE APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F (180°C). Butter sides of a 9-inch square baking pan.
• In a small bowl, whisk together ⅔ cup (147 grams) brown sugar, melted butter, and 2 tablespoons (42 grams) molasses. Pour into prepared pan. Arrange apple slices in groups of 5 in alternating patterns on top of sugar mixture.
• In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and remaining 1 cup (220 grams) brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in remaining ½ cup (170 grams) molasses until no streaks remain. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter over apples, smoothing with an offset spatula.
• Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake, if needed. Carefully invert onto a flat serving plate. Serve warm.

APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top.
• Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be.
• Pour batter over apples in the baking pan, making sure they are evenly covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over.

UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
• In a bowl, cream together the butter and sugar.
• Whisk in the eggs, vanilla and milk until fully incorporated.
• Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
• For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
• Pour the sauce into the greased cake pan.
• Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
• Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
• Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
• Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
• Garnish slices with vanilla ice cream or whipped cream.
• Enjoy!

APPLE MOLASSES UPSIDE-DOWN CAKE

Steps:

• Melt butter in iron skillet
• Stir in sliced apples. Cook until soft (about 20 minutes), stirring occasionally.
• Drizzle molasses over and stir to coat apples. Arrange apples in an attractive pattern in pan.
• Mix cake mix according to directions on package
• Pour 1/2 of the batter into the skillet on top of the apples.
• Bake at 325 degrees for 45 minutes, or until toothpick comes out clean. (Or bake 45 minutes at 350 degrees if using a 9" round cake pan)
• When you take skillet (or pan) out of oven, immediately invert onto serving platter. Leave skillet on top of cake for about ten minutes. Lift off and let cake cool on platter.
• Serve plain or with whipped cream.

UPSIDE DOWN APPLE MOLASSES CAKE

Steps:

• Preheat oven to 350°F.
• Melt butter in a 10-inch cast-iron or other oven-proof skillet; set aside.
• Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl.
• Whisk molasses, egg, ginger, and ¼ cup sugar in a large bowl, whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 Tablespoons of melted butter from the skillet. Set aside.
• Add the remaining ¼ cup of sugar to the butter that's left in the skillet. Cook over medium-high heat until the sugar begins to caramelize, 2-3 minutes. Do not stir, but swirl the butter and sugar around in the pan to get it to melt and start turning color. Add the apples and turn to coat them with the sugar and butter. Cook on the rounded side for about 3 minutes adjusting the heat as needed to keep the sugar from getting too brown. Turn the apples over and cook the sides until they begin to soften, about 5 minutes longer. Space the apples evenly in the skillet and pour the cake batter over.
• Put the skillet in the oven. Bake until a toothpick or cake tester inserted into the center comes out with a few moist crumbs on it, 30-40 minutes.
• Cool the cake in the skillet for 10 minutes, then carefully invert onto a plate. Serve the cake warm or at room temperature.
• Serve with ice cream or whipped cream.

APPLE GINGERBREAD SKILLET CAKE

Steps:

• Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.

GINGER-APPLE UPSIDE-DOWN CAKE

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.

CARAMEL-APPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
• In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
• In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
• Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

APPLE MOLASSES SNACK CAKE

Steps:

• Heat oven to 350°F. Grease 8-inch square pan with shortening; lightly flour.
• In small bowl, mix 1 3/4 cups of the flour, the baking powder, cinnamon, ginger, nutmeg, baking soda and salt. In medium bowl, beat brown sugar and 1/2 cup butter with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time. On low speed, beat in molasses. Add flour mixture to butter mixture alternately with 1/2 cup buttermilk, beating after each addition just until smooth. Mix remaining 1/4 cup flour and the apples. Fold into batter. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 2 hours.
• In medium bowl, beat powdered sugar, 1/4 cup butter, 2 tablespoons buttermilk and the vanilla with electric mixer on medium speed 2 minutes or until smooth. Frost cake. Sprinkle with additional nutmeg, if desired. Cut into 4 rows by 4 rows.