This easy apple gingerbread upside-down cake is richly flavored with molasses, ginger, and cinnamon and topped with a layer of buttery, brown-sugar apples.
This delicious upside-down cake is a fall-inspired take on a classic pineapple version.
The gingerbread cake is deliciously moist, and richly flavored with molasses, ginger, cinnamon, allspice, and cloves, and the topping is a scrumptious combination of sliced apples, butter, and brown sugar.
This gingerbread upside-down cake recipe is super simple to make, not overly sweet, and as a bonus, it makes the entire house smell fantastic while it bakes.
More Gingerbread Cake Recipes
- Bourbon-Laced Pumpkin Gingerbread Cake
- Maple-Sour Cream Gingerbread Cake
- Gingerbread Cake Mix Recipe (from Taste of Home)
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- Pinch of ground cloves (optional)
- 5 tablespoons butter, softened
- 1/2 cup sugar
- 1 large egg
- 2/3 cup molasses
- 3/4 cup buttermilk
For the apple topping:
- 1 large apple, peeled, cored and cut into thin wedges
- 1-1/2 tablespoons butter, melted
- 2 tablespoons dark brown sugar
- 1/2 teaspoon cinnamon
- Preheat the oven to 350°F and grease the sides of a 9-inch cake pan.
- Sift the cake flour into a bowl. Add the baking powder, baking soda, salt, ginger, cinnamon, allspice and cloves, then sift again.
- In a separate bowl, cream the butter and sugar together using an electric mixer on medium speed. Add the egg, beat until light and fluffy, then add the molasses and and buttermilk and beat until the mixture is creamy and smooth.
- Add the dry ingredients, about 1/2 cup at a time, beating to blend thoroughly after each addition. Set aside.
- Pour the melted butter into the bottom of the prepared cake pan and tilt the pan to coat evenly. Combine the brown sugar and cinnamon in a small bowl, then scatter the mixture as evenly as possible over the melted butter.
- Carefully arrange the apple wedges on top in a spiral pattern, overlapping them slightly.
- Being careful not to dislodge the apples, transfer the batter to the pan and use a spatula to smooth the top.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Run a thin spatula around the sides of the cake to loosen it. Invert the pan onto a cooling rack, but leave it on top of the cake and allow it to cool for 5 minutes before removing. Cool 20 minutes longer before serving.
- Serve plain or with a dollop of homemade whipped cream or a scoop of vanilla ice cream.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 384 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 49mg Sodium: 472mg Carbohydrates: 69g Fiber: 2g Sugar: 40g Protein: 5g