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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.
Nutritional Facts 1 serving (1 piece) equals 417 calories, 16 g fat (10 g saturated fat), 64 mg cholesterol, 447 mg sodium, 66 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Upside-Down Apple Gingerbread in Taste of Home October/November 1993, p39
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Reviewed on Dec. 17, 2011 by Beans57
I first made this recipe when it was in the Taste of Home magazine back in 1993! It's delicious, if you enjoy gingerbread you won't be disappointed. The apples are a great addition.
Reviewed on Oct. 12, 2010 by heartybaker
tastes wonderful! i used red delicious apples, i like soft sweet fruit, especailly in a cake. delicious. however, i am not sure what i did, but it fell in the middle...odd. still wonderful!
Reviewed on Sep. 06, 2010 by buddysboxermom
I've been making this fabulous fall dessert yearly since I first discovered it. Due to personal tastes, I decreased the cloves to only a pinch and increased the nutmeg and ground ginger accordingly. As I'm an A-1 ginger lover, I brewed ginger tea and added some chopped crystallized ginger to the batter. This cake is a definite winner and is one of my favorite all-time recipes.
Reviewed on Sep. 06, 2009 by gratefulservant_AZ
I made this a couple years ago and loved it. It is a wonderful fall recipe :-)
Reviewed on Sep. 05, 2009 by echobird
I made this recipe several years ago and it sure got raves from those I served it too. It's in my recipe collection book. Kind of forgot about it. Should make it again, now that our Okanagan apples will soon be available.
Reviewed on Sep. 05, 2009 by retiredwave
This recipe has been a huge success. Always a hit. Easy to make. Thank you for such a wonderful spin on upside down cakes
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