Apple Gingerbread Upside-Down Cake
Prep time
Cook time
Total time
Topped with tart apples and a cinnamony glaze, this apple gingerbread upside-down cake is moist and delicious with the flavors of fall.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • ¼ cup butter, softened
  • ¼ cup brown sugar, packed
  • 1 egg, beaten
  • ¾ cup mild molasses
  • 1 tsp grated lemon peel
  • ½ cup buttermilk
  • 1¼ cups flour
  • ¼ tsp salt
  • 1 tsp ginger
  • 1½ tsp cinnamon
  • ¾ tsp baking soda
  • 2 tbsp butter
  • ½ cup pecans, toasted & chopped (optional)
  • 2-3 tart apples, thinly sliced
  • ½ cup brown sugar, packed
  • 1 tsp cinnamon
  1. Preheat oven to 350F.
  2. In a mixer bowl, cream together the butter and brown sugar until smooth. Add the egg, molasses, and grated lemon peel, and beat until blended.
  3. In a separate bowl, sift together the flour, salt, spices, and baking soda. Alternate adding the buttermilk milk and flour to the butter/sugar mixture until thoroughly blended. Set aside.
  4. For the topping, melt the butter in a 9×9-inch baking pan. Sprinkle ¼ cup brown sugar evenly over butter. Sprinkle the toasted pecans evenly over the brown sugar, if used. 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.
  5. Bake for 30 to 40 minutes or until toothpick inserted comes out clean. Let this cool for just a few minutes, then place a heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
  6. Best served warm, topped with brandied whipped cream or vanilla ice cream.
If this is too much molasses for your taste buds, feel free to go half and half with some honey.
Recipe by Webicurean at