Best 5 Apple Gingerbread Upside Down Cake Recipes

STICKY UPSIDE DOWN APPLE GINGER CAKE

Steps:

• Preheat the oven to 325 F
• Put the 1 Tbsp. and 1 tsp. of butter in a high-sided 9" pan and place it in the oven for a few minutes, until the butter melts. Remove it from the oven and use a pastry brush to coat the sides of the pan with the butter. Sprinkle the 2/3 cup of brown sugar over the melted butter in the bottom of the pan. Place the sliced apples on the sugar in a circular pattern.
• In a medium bowl whisk the flour with the baking soda, baking powder and spices.
• In a large bowl whisk the eggs with the ½ cup brown sugar. Whisk in the molasses and ¾ cup melted butter. Stir in the flour mixture. Add boiling water last and beat well.
• Pour into prepared pan.
• Bake at 325 F for 60-75 minutes, until the middle is set. (The variety and freshness of your apples will affect cooking time.)

APPLE-GINGER UPSIDE-DOWN CAKE

Steps:

• Make topping:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Melt butter in small saucepan over medium heat. Add sugar and cook until mixture bubbles, about 3 minutes. Remove from heat. Stir in ground ginger. Pour mixture into prepared pan, spreading with spatula to distribute evenly. Tightly overlap apples atop sugar mixture, making 2 layers of apples. Sprinkle crystallized ginger atop apples. Set aside.
• Make cake:
• Mix crystallized ginger with 1 tablespoon flour in small bowl. Sift 1 1/4 cups plus 3 tablespoons flour, baking powder and salt into medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until light and creamy. Beat in eggs 1 at a time. Beat in vanilla. Mix in sifted dry ingredients alternately with milk. Stir in ginger mixture. Spoon batter atop apples in pan. Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 15 minutes.
• Whip cream, 2 tablespoons sugar and ground ginger in another medium bowl to soft peaks.
• Run small knife around edges of pan to loosen cake. Place platter over cake and invert cake onto platter. Serve warm or at room temperature with cream. (Can be made 6 hours ahead. Cover cake; let stand at room temperature. Cover and chill cream.)

INDIVIDUAL GINGERBREAD-APPLE UPSIDE-DOWN CAKES

Steps:

• Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4 cup of butter in a medium skillet over medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and set aside.
• Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.
• Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes.
• Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.

GINGER-APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees. Grease the rim of a 10-inch cake pan with 1 tablespoon of the butter and then place it in the pan. Set the pan over very low heat and melt the butter across the bottom of the pan. Add the brown sugar and distribute evenly.
• Make circles of overlapping apple slices on top of the brown sugar. Chop any remaining slices and place them in the gaps.
• Using a mixer, blend 1/2 cup of the butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
• In a medium bowl, whisk together the egg, molasses and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
• Pour the batter into the pan. Bake for 45 to 50 minutes. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter. Serve warm or cool with very softly whipped cream.

GINGERED APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle brown sugar and ginger onto bottom of pan. Arrange apple slices in circles over brown sugar mixture., For batter, in a large bowl, beat butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, ginger and salt; add to creamed mixture alternately with milk. Spoon over apples., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.