Upside Down Apple Gingerbread

by Anne Papina on October 20, 2001

Talk about comfort foods… YUM. This makes the perfect use of apples as we head into a chilly winter. The recipe below is a twist on the version I found in the book The Passionate Palate: Recipes for Cooking Up a Delicious Life.


Upside Down Apple Gingerbread
Prep time
Cook time
Total time
Adapted from The Passionate Palate.
Cuisine: American
Serves: 8
  • ¼ cup butter flavored shortening
  • ¼ cup brown sugar, packed
  • 1 egg, beaten
  • 7 /8 cup molasses
  • 1 tsp grated lemon peel
  • ½ cup buttermilk
  • 1¼ cups flour
  • ¼ tsp salt
  • ¾ tsp ginger
  • ½ tsp cinnamon
  • ¾ tsp baking soda
Apple Filling
  • 2 tbsp butter
  • ½ cup pecans, toasted & chopped
  • 3-4 tart apples, thinly sliced
  • ½ cup brown sugar, packed
  • 1 tsp cinnamon
  1. Preheat oven to 350F.
  2. In a mixer bowl, cream shortening until soft. Gradually add sugar and continue mixing until smooth. Add the egg, molasses, and grated lemon peel, and beat until light. In a separate bowl, sift together the flour, salt, spices, and baking soda. Add the milk and flour to the shortening mixture, alternating a little at a time until thoroughly blended. Set aside.
  3. Melt butter in a heavy 9x9-inch baking pan. Sprinkle ¼ cup brown sugar evenly over butter. Sprinkle toasted pecans evenly over the brown sugar. Arrange the apples in the pan in overlapping layers. Sprinkle the remaining brown sugar and cinnamon over apples. Pour the batter over the apple mixture.
  4. Bake in oven for 30 to 40 minutes or until toothpick inserted comes out clean.
  5. Serve warm, sprinkled with powdered sugar and brandied whipped cream on the side.
  6. Makes 8 servings.


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