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Upside-Down Apple Gingerbread Recipe

Upside-Down Apple Gingerbread Recipe

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 YIELD:9 servings

Ingredients

  • 1/4 cup butter or margarine, melted
  • 2 large apples, peeled, cored and sliced
  • 1/3 cup packed brown sugar
  • GINGERBREAD
  • 1/2 cup butter or margarine, melted
  • 1/2 cup molasses
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 1 egg
  • 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 hot tea

Directions

  • 1. Pour butter into a 9-in. square baking pan. Arrange apples over butter; sprinkle with brown sugar and set aside. For gingerbread, combine butter, molasses, sugars and egg in a mixing bowl; mix well. Combine dry ingredients; add to sugar mixture alternately with hot tea. Mix well; pour over apples. Bake at 350° for 45 to 50 minutes or until the cake tests done. Cool for 3 to 5 minutes. Loosen sides and invert onto a serving plate. Serve warm. Yield: 9 servings.

Nutritional Facts

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

Reviews for Upside-Down Apple Gingerbread

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MY REVIEW
s-chapstick
Reviewed 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."

MY REVIEW
VictoriaElaine
Reviewed Nov. 6, 2015

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

MY REVIEW
spiceygas
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."

MY REVIEW
Oosterman
Reviewed Nov. 16, 2013

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

MY REVIEW
shecooksalot
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."

MY REVIEW
TheDix
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!"

MY REVIEW
2005nanabanana
Reviewed Jan. 6, 2013

"fabulous!"

MY REVIEW
Beans57
Reviewed 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."

MY REVIEW
heartybaker
Reviewed 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!"

MY REVIEW
buddysboxermom
Reviewed 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."

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