Upside-Down Apple Gingerbread Recipe
Upside-Down Apple Gingerbread Recipe photo by Taste of Home

Upside-Down Apple Gingerbread Recipe

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4.5 12 9
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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.
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 9 servings


  • 1/4 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 large apples, peeled and sliced
  • 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

Nutritional Facts

1 piece: 417 calories, 16g fat (10g saturated fat), 64mg cholesterol, 447mg sodium, 66g carbohydrate (42g sugars, 1g fiber), 4g protein


  1. Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside.
  2. 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.
  3. 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.
Originally published as Upside-Down Apple Gingerbread in Taste of Home October/November 1993, p39

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Reviewed Nov. 6, 2015

"A wonderful fall dessert! The apple really makes this gingerbread stand out. Extra yummy when topped with whipped cream."

Reviewed Jan. 16, 2014

"This cake smells great while it's baking. It's not quite as pretty as a pineapple upsidedown cake, but it tastes pretty good."

Reviewed Nov. 16, 2013

"This is absolutely wonderful. I lost my recipe and needed to get it again."

Reviewed Oct. 12, 2013

"Love this recipe. Have had this one clipped forever and finally made it. I used Granny Smiths for the apples and pumpkin flavored chi for the tea and it was delicious and very moist. A perfect fall dessert."

Reviewed Jan. 15, 2013

"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!"

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