Rustic Gingerbread Apple Upside Down Cake

We have a few dishes in our home that are must-makes for the holidays. You know the ones I am talking about!  The desserts your family requests (or rather insists!) that you make each year.  And in our house, it’s this gingerbread apple upside-down cake!

Gingerbread Apple Upside-Down Cake

This easy-to-make cake, which originally comes from Karen Bates via The New York Times, usually makes it debut of the season at Thanksgiving time in my house.

It’s the perfect fall dessert with its caramelized apple topping and flavorful cake made with molasses, honey, ginger, and cinnamon.

But gingerbread is also perfect for a Christmas! And you can easily work it into your holiday menu and be right on theme. 

Gingerbread Apple Cake Recipe Tips:

Here are a few tip for making this single-layer gingerbread apple cake.

• The Apples: I like to use organic Gala or Fuji apples in my cakes. These two varieties are on the sweeter side.
• The Molasses: This recipe calls for using dark molasses. This variety of molasses is most often used for making gingerbread. This differs from blackstrap molasses, which is more bitter and is used in savory cooking (like baked beans).
• The Honey: I use runny clover honey for this recipe. I like the mild taste of the clover honey. But if you like another type, use it.

• Cooking Time: Because the batter for this cake is thick, it will take longer to bake. But you also don’t want to overcook it or it will dry out. Start checking it at about 35-40 minutes.
• Removing from Pan: Cool the cake to room temperature before trying to flip it. If the cake is too hot when you try to invert it, it’s likely to pull apart.
• Make-Ahead and Storing: This cake tastes best the day it’s made. But you can make it several hours before you plan on serving and store it, covered, at room temperature. If you have any leftovers, I’d recommend putting it in an airtight container and storing it in the fridge. It should last a day or two. And since it’s not too sweet, it would also make a delicious breakfast treat.

If you make this cake recipe, I’d love to hear from you! Please leave a star rating in the comments below. And make sure to tag me on Instagram. Thanks so much!

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Gingerbread Apple Upside Down Cake

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• Author: Laura | Growing Up Cali
• Total Time: 60 minutes
• Yield: 8–10 servings 1x

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Description

This rustic, easy-to-make cake, with its caramelized apple topping and flavorful cake made with molasses, honey, ginger, and cinnamon, is perfect for fall! 

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Ingredients

Units USM Scale 1x2x3x

For the Topping:

• 4 tablespoons butter, plus extra for greasing pan
• 1/2 cup brown sugar
• A pinch of salt
• 4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges

For the Batter:

• 1/2 cup (1 stick) butter, at room temperature
• 1/2 cup sugar
• 1 large egg, at room temperature
• 1/3 cup dark molasses
• 1/3 cup honey
• 1 cup buttermilk, at room temperature
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon

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Instructions

For the Topping:

1. Preheat the oven to 325°F.
2. Grease a 10-inch cake pan.
3. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring often, for four minutes. Then swirl in the salt.
4. Remove from heat and pour into the bottom of your 10-inch cake pan.
5. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps. Set aside.

For the Batter:

1. Using a mixer fitted with a whisk or paddle attachment, beat the 1/2 cup butter and the sugar on medium-high speed until light and fluffy.
2. In a medium bowl, whisk together the egg, molasses, honey, and buttermilk.
3. In a separate bowl, sift together the flour, baking soda, salt, ginger, and cinnamon.
4. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
5. Pour the batter into the pan. It will be thick. Bake for 40-50 minutes or until a wooden tester or tooth pick inserted into the center of the cake comes out clean. 
6. Let cool on a wire rack until cooled to room temperature (at least 15-20 minutes) and then turn out onto a plate.
7. Serve warm or cool with whipped cream or ice cream.

Notes

Make-Ahead and Storing: This cake tastes best the day it’s made. But you can make it several hours before you plan on serving and store it, covered, at room temperature. If you have any leftovers, I’d recommend putting it in an airtight container and storing it in the fridge. It should last a day or two. And since it’s not too sweet, it would also make a delicious breakfast treat.

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 433
• Sugar: 47.2 g
• Sodium: 518.5 mg
• Fat: 15.5 g
• Carbohydrates: 71.6 g
• Protein: 4.7 g
• Cholesterol: 57.9 mg

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