Best 8 Apple Upside Down Gingerbread Cake Recipes

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Indulge in the tantalizing flavors of Apple Upside-Down Gingerbread Cake, a delightful dessert that combines the classic taste of gingerbread with the sweet and tangy goodness of apples. This delectable cake features a moist and flavorful gingerbread base topped with a layer of caramelized apples, creating a symphony of textures and flavors that will tantalize your taste buds.

**Recipes Featured:**

* **Apple Upside-Down Gingerbread Cake:** This step-by-step recipe guides you through the process of making this mouthwatering cake from scratch. With detailed instructions, helpful tips, and precise measurements, you'll be able to recreate this culinary masterpiece in your own kitchen.

* **Caramelized Apples:** Learn the art of caramelizing apples to perfection. This simple yet essential recipe provides the foundation for the delectable apple topping that graces the gingerbread cake. You'll discover the perfect balance of sweetness, tartness, and caramelized goodness.

* **Gingerbread Spice Blend:** Elevate your baking with a homemade gingerbread spice blend. This aromatic blend of spices, including cinnamon, ginger, cloves, and nutmeg, will add warmth, depth, and a touch of holiday cheer to your gingerbread cake.

* **Homemade Whipped Cream:** Complement your Apple Upside-Down Gingerbread Cake with a dollop of homemade whipped cream. This light and fluffy topping adds a touch of elegance and richness, making each bite an unforgettable experience.

With these recipes at your disposal, you'll be able to create a stunning and delicious Apple Upside-Down Gingerbread Cake that will impress your family and friends. Get ready to embark on a culinary journey filled with delectable flavors and aromas.

Check out the recipes below so you can choose the best recipe for yourself!

GINGERED APPLE UPSIDE-DOWN CAKE



Gingered Apple Upside-Down Cake image

I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1/4 cup packed brown sugar
1 tablespoon finely chopped crystallized ginger
2 large apples, peeled and cut into 1/8-in. slices
BATTER:
1/4 cup butter, softened
2/3 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup 2% milk

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.

Nutrition Facts : Calories 336 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 291mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

UPSIDE-DOWN APPLE GINGERBREAD



Upside-Down Apple Gingerbread image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings.

Number Of Ingredients 17

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

Steps:

  • 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 : Calories 417 calories, Fat 16g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 447mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE UPSIDE-DOWN GINGERBREAD CAKE



Apple Upside-down Gingerbread Cake image

Apple harvest and gingerbread a both fall in my mind. This is a great change up from traditional Pineapple Upside-down Cake. Serve with a big ol' dollop of real whipped cream and you will be in heaven.

Provided by Marsha Gardner

Categories     Cakes

Time 45m

Number Of Ingredients 18

TOPPING
4 Tbsp butter, unsalted plus extra for greasing the pan
1/2 c dark brown sugar, firmly packed
pinch kosher salt
4 apples, peeled, cored and sliced into 1/4 inch slices
CAKE
1/2 c butter, unsalted, room temperature
1/2 c sugar
1 large egg
1/3 c dark molasses
1/3 c honey
1 c buttermilk
2 1/4 c all purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
1 tsp ginger
very softly whipped cream

Steps:

  • 1. Make the topping. Preheat the oven to 325°. Grease a 10-inch cake pan. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps. cream.
  • 2. Using a mixer, blend 1/2 cup 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, honey 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 at least 45 to 50 minutes or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter
  • 3. Serve warm or cold with softly whipped cream.

GINGER-APPLE UPSIDE-DOWN CAKE



Ginger-Apple Upside-Down Cake image

Provided by Christine Muhlke

Categories     dessert

Time 50m

Yield Serves 12

Number Of Ingredients 13

1/2 cup plus 1 tablespoon butter
1 cup dark-brown sugar
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges
1/2 cup sugar
1 egg
3/4 cup dark molasses
1 cup buttermilk
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
Very softly whipped cream

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.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 261 milligrams, Sugar 43 grams, TransFat 0 grams

APPLE GINGER UPSIDE-DOWN CAKE



Apple Ginger Upside-Down Cake image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Currant     Apple     Winter     Gourmet

Number Of Ingredients 14

1/2 stick (1/4 cup) unsalted butter, melted
1/4 cup firmly packed light brown sugar
2 tablespoons finally chopped crystallized ginger plus additional for garnish
2 tablespoons currants or raisins
1 larger MacIntosh or Granny Smith apple, peeled, cored, and sliced thin
1 tablespoon fresh lemon juice
1/2 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla
whipped cream or vanilla ice cream as an accompaniment

Steps:

  • Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 tablespoons of the ginger, and the currants. In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants. Into another small bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a bowl with an electric mixer beat the eggs with the granulated sugar and the vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted. Fold in the flour mixture gently but thoroughly, pour the batter over the apple slices, and bake the cake in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until the tester comes out clean. Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream, sprinkled with the additional ginger.

APPLE-GINGER UPSIDE-DOWN CAKE



Apple-Ginger Upside-Down Cake image

Categories     Cake     Dairy     Fruit     Ginger     Dessert     Bake     Apple     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 19

For topping
1/4 cup (1/2 stick) unsalted butter
2/3 cup (packed) golden brown sugar
1/2 teaspoon ground ginger
4 large Granny Smith apples (about 28 ounces), peeled, quartered, cored, cut into 1/2-inch-thick wedges
3 tablespoons minced crystallized ginger
For cake
1/3 cup minced crystallized ginger
4 tablespoons plus 1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup whole milk
1 cup chilled whipping cream
2 tablespoons sugar
1/4 teaspoon ground ginger

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.)

APPLE GINGER UPSIDE-DOWN CAKE



Apple Ginger Upside-Down Cake image

Make and share this Apple Ginger Upside-Down Cake recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 45m

Yield 6-10 serving(s)

Number Of Ingredients 15

1/4 cup unsalted butter, melted
1/4 cup firmly packed light brown sugar
2 tablespoons finally chopped crystallized ginger
2 tablespoons currants or 2 tablespoons raisins
1 granny smith apple, peeled, cored, and sliced thin
1 tablespoon fresh lemon juice
1/2 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1/2 teaspoon vanilla
whipped cream or vanilla ice cream, as an accompaniment

Steps:

  • Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 tablespoons of the ginger, and the currants.
  • In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants.
  • Into another small bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a bowl with an electric mixer beat the eggs with the granulated sugar and the vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted.
  • Fold in the flour mixture gently but thoroughly, pour the batter over the apple slices, and bake the cake in the middle of a preheated 400°F oven for 20 to 25 minutes, or until the tester comes out clean.
  • Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream, sprinkled with the additional ginger.

Nutrition Facts : Calories 236.1, Fat 9.5, SaturatedFat 5.4, Cholesterol 90.8, Sodium 166.3, Carbohydrate 35.5, Fiber 1.1, Sugar 26, Protein 3.5

INDIVIDUAL GINGERBREAD-APPLE UPSIDE-DOWN CAKES



Individual Gingerbread-Apple Upside-Down Cakes image

Provided by Molly O'Neill

Categories     dessert

Time 45m

Yield Eight servings

Number Of Ingredients 13

1/2 cup unsalted butter, at room temperature
2 large Granny Smith apples, peeled, cored and thinly sliced
1/3 cup brown sugar
1/3 cup sugar
1 egg
1/4 cup plus 2 tablespoons boiling water
1/4 cup plus 2 tablespoons molasses
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Vanilla ice cream or creme fraiche

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.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 308 milligrams, Sugar 31 grams, TransFat 0 grams

Tips:

  • Use a heavy-bottomed skillet: This will help prevent the cake from burning.
  • Don't overcook the apples: They should be soft but still hold their shape.
  • Make sure the skillet is hot before adding the butter and apples: This will help create a nice caramelized crust.
  • Don't overmix the batter: Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool for a few minutes before inverting it: This will help prevent the cake from breaking.
  • Serve the cake warm or at room temperature: This is when it will be at its best.

Conclusion:

This apple upside-down gingerbread cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful cake and its sweet and tart apples, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this apple upside-down gingerbread cake a try. You won't be disappointed!

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