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.
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
Reviews
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.
A wonderful fall dessert! The apple really makes this gingerbread stand out. Extra yummy when topped with whipped cream.
This cake smells great while it's baking. It's not quite as pretty as a pineapple upsidedown cake, but it tastes pretty good.
This is absolutely wonderful. I lost my recipe and needed to get it again.
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.
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!
fabulous!
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.
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!
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.