Upside-Down Apple Gingerbread - Powerful Handmade site

Upside-Down Apple Gingerbread

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Upside-Down Apple Gingerbread

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Gingerbread is frequently paired with fruit when served, so it made sense to us to put the whole presentation in one pan as an upside-down cake. Gingerbread and apples were made for each other, so we’ve made a cinnamon-scented apple topping for this moist, slighty spicy cake.

At a glance

Prep
Bake
Total
Yield
16 servings

Nutrition information

Ingredients

Topping

  • 2 large, firm cooking apples, such as Granny Smith or Cortland
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger

Cake

  • 3/8 cup (6 tablespoons) unsalted butter
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1/3 cup molasses
  • 1/2 cup King Arthur White Whole Wheat Flour
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk

Topping

  • 8 ounces firm cooking apples, such as Granny Smith or Cortland
  • 2 3/8 ounces granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger

Cake

  • 3 ounces unsalted butter
  • 5 ounces brown sugar
  • 2 large eggs
  • 4 ounces molasses
  • 2 ounces King Arthur White Whole Wheat Flour
  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 ounces buttermilk

Topping

  • 227g firm cooking apples, such as Granny Smith or Cortland
  • 67g granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger

Cake

  • 85g unsalted butter
  • 142g brown sugar
  • 2 large eggs
  • 113g molasses
  • 57g King Arthur White Whole Wheat Flour
  • 120g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 113g buttermilk

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9″ round cake pan.
  2. To make the topping: Mix together the 1/3 cup sugar, cinnamon and ginger.
  3. Peel the apples, slice them, dredge them in the sugar/spice mixture, and place them artfully in the prepared pan.
  4. Sprinkle on any leftover sugar/spice mixture.
  5. To make the cake: Cream the butter and sugar together. Add the eggs one at a time and beat until light.
  6. Beat in the molasses.
  7. In a separate bowl mix together the dry ingredients.
  8. Add the dry ingredients to the butter/sugar mixture alternately with the buttermilk.
  9. Pour this mixture over the apples and bake for 35 to 40 minutes.
  10. When the cake is done (the surface should bounce back at you when gently pressed), remove it from the oven, invert a serving plate over the cake pan and, gripping the two securely, flip them over so the cake drops out onto the serving plate. (See “tips,” below.)
  11. Store, covered, for 3 days at room temperature.

Nutrition Information

  • Serving Size1/16 cake, 62g
  • Servings Per Batch16
Amount Per Serving:
  • Calories156 cal
  • Calories from Fat
  • Total Fat4.5g
  • Saturated Fat
  • Trans Fat
  • Cholesterol13mg
  • Sodium148mg
  • Total Carbohydrate10g
  • Dietary Fiber1g
  • Sugars17g
  • Protein2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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