Gingered Apple Upside-Down Cake Recipe
Gingered Apple Upside-Down Cake Recipe photo by Taste of Home

Gingered Apple Upside-Down Cake Recipe

Read Reviews
4.5 8 8
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 30 min.+ cooling
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 30 min.+ cooling
MAKES: 8 servings


  • 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 large eggs
  • 1 teaspoon 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

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.


  1. 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.
  2. 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 and salt; add to creamed mixture alternately with milk. Spoon over apples.
  3. 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.
Originally published as Gingered Apple Upside-Down Cake in Taste of Home September/October 2013, pmk

Reviews for Gingered Apple Upside-Down Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 10, 2016

"I prepared this recipe for the first time and made 2 cakes! I could not find crystalized ginger, so I bought & used freeze-dried diced ginger! I used 1/2 tsp. salt in the dry ingredients and baked 30 minutes on the 2nd cake! The first cake, I'd overbaked and the top was burnt. I was able to cut the top away and turn the cake upside down-the cake was salvaged! I did turn out of pan as soon as the cake was done-that way, the apple mixture wouldn't stick to pan! This recipe is really unique and I love that it's so simple to prepare! Thank you for sharing, Raymonde Bourgeois!"

Reviewed Nov. 7, 2015

"to save on so much salt - use unsalted butters! or use the salted butters and then omit the 1/4 t of salt from the batter?"

Reviewed Oct. 27, 2013

"Loved it. The crystallized ginger made it stand out. I think maybe next time (yes, I plan on a next time) I'll add some to the batter also."

Reviewed Oct. 14, 2013

"Very tasty served warm with vanilla ice cream. I love using crystallized ginger in recipes but I also added cinnamon to the apples."

Reviewed Sep. 30, 2013

"Delicious! I made it for company and didn't know how they felt about ginger, so I substituted it with cinnamon. Everyone enjoyed it!"

Loading Image