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Upside-Down Apple Gingerbread Recipe

Upside-Down Apple Gingerbread Recipe photo by Taste of Home

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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.

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Upside-Down Apple Gingerbread Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 9 Servings

20 45 65

Ingredients

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 egg
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

Directions

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 near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 9 servings.

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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Reviews for Upside-Down Apple Gingerbread

Upside-Down Apple Gingerbread

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Reviewed on Jan. 15, 2013 by TheDix

This was really enjoyed by guests. I was deceived by my toothpick test, it was underdone in the middle. Well worth making again, flavor was wonderful; but I will scrutinize my toothpick next time!

Reviewed on Jan. 06, 2013 by 2005nanabanana

fabulous!

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