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Upside-Down Apple Gingerbread

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


  • 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 large egg, room temperature
  • 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


  • 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 in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts
1 piece: 417 calories, 16g fat (10g saturated fat), 64mg cholesterol, 447mg sodium, 66g carbohydrate (42g sugars, 1g fiber), 4g protein.

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Average Rating:
  • s-chapstick
    Dec 12, 2017

    I've been making this since 1993 ! Sometimes I use pears & make the batter first so pears don't brown, love the taste. A couple of times I used 1/4 cup spiced rum or brandy & 1/2 cup water, the rum is best. Great cake.

  • VictoriaElaine
    Nov 6, 2015

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

  • spiceygas
    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.

  • Oosterman
    Nov 16, 2013

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

  • shecooksalot
    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.

  • TheDix
    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!

  • 2005nanabanana
    Jan 6, 2013


  • Beans57
    Dec 17, 2011

    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.

  • heartybaker
    Oct 12, 2010

    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!

  • buddysboxermom
    Sep 6, 2010

    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.