Print Options

Back to Gingered Apple Upside-Down Cake >

Include these items:

Select reviews >

Taste of Home Logo

Gingered Apple Upside-Down Cake

 Gingered Apple Upside-Down Cake
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
8 ServingsPrep: 30 min. Bake: 30 min.+ cooling


  • 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
  • 1/4 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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


  • 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

2 of 2

Gingered Apple Upside-Down Cake (continued)

Directions (continued)

  • 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.
  • Yield: 8 servings.
Nutritional Facts: 1 slice equals 336 calories, 13 g fat (8 g saturated fat), 84 mg cholesterol, 291 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.