Upside-Down Apple Gingerbread Cake
This impressive dessert marries the caramelized sweetness of baked apples with the deep, molasses-infused warmth of gingerbread. A perfect autumn treat that captures fall comfort in every slice.
Equipment
- 9-inch round cake pan or cast-iron skillet
- Stand Mixer or Hand Mixer
- Medium Saucepan
Ingredients
Apple Topping
- 4 medium-sized Honeycrisp or Granny Smith apples about 2 pounds, peeled, cored, and sliced ¼-inch thick
- 1/4 cup unsalted butter
- 3/4 cup light brown sugar packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
Gingerbread Cake
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 2/3 cup unsulphured molasses
- 1 cup buttermilk room temperature
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease a 9-inch round cake pan or cast-iron skillet.
- In a medium saucepan over medium heat, melt the butter for the topping. Add the brown sugar and stir until dissolved and bubbling slightly, about 2-3 minutes. Remove from heat and stir in cinnamon and salt.
- Pour the butter-sugar mixture evenly into the prepared pan, spreading it to cover the entire bottom surface.
- Arrange apple slices in concentric circles over the sugar mixture, slightly overlapping each piece. Start from the outer edge and work your way toward the center.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until evenly combined.
- In a large bowl or stand mixer fitted with the paddle attachment, cream together the softened butter and both sugars until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Then mix in the molasses. The mixture may look slightly curdled – this is normal and will smooth out once you add the dry ingredients.
- Add the dry ingredients to the wet mixture in three batches, alternating with the buttermilk and beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Gently pour the batter over the apple arrangement, being careful not to disturb the pattern. Smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the cake to cool in the pan for exactly 15 minutes. Run a knife around the edges, then place a serving plate upside down over the pan and carefully flip them together to invert the cake.
Notes
• Store at room temperature, covered, for up to 2 days or refrigerate for up to 5 days.
• The cake can be frozen in individual slices for up to 3 months.
• For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend.
• Buttermilk substitute: Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let stand for 5 minutes.
• Pink Lady or Jonagold apples work beautifully if Honeycrisp or Granny Smith aren't available.
• The cake can be frozen in individual slices for up to 3 months.
• For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend.
• Buttermilk substitute: Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let stand for 5 minutes.
• Pink Lady or Jonagold apples work beautifully if Honeycrisp or Granny Smith aren't available.
Nutrition
Calories: 375kcalCarbohydrates: 62gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 65mgSodium: 280mgFiber: 2gSugar: 43g
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