Upside-Down Apple Gingerbread

Name: Upside-Down Apple Gingerbread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 9 servings.
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 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

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.

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 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

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 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.

Originally published as Upside-Down Apple Gingerbread in Taste of Home October/November 1993

Reviews

My Review

Click stars to rate

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

fabulous!
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.