Ginger-Apple Upside-Down Cake Recipe

Name: Ginger-Apple Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 325 degrees.
2
Grease the rim of a 10-inch cake pan with 1 tablespoon of the butter and then place it in the pan.
3
Set the pan over very low heat and melt the butter across the bottom of the pan.
4
Add the brown sugar and distribute evenly.
5
Make circles of overlapping apple slices on top of the brown sugar.
6
Chop any remaining slices and place them in the gaps.
7
Using a mixer, blend 1/2 cup of the butter and the sugar on medium-low speed.
8
Increase the speed to high and cream until light and fluffy.
9
In a medium bowl, whisk together the egg, molasses and buttermilk.
10
In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon.
11
Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
12
Pour the batter into the pan.
13
Bake for 45 to 50 minutes.
14
Let cool on a rack for 10 to 15 minutes, then turn out onto a platter.
15
Serve warm or cool with very softly whipped cream.

1254

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Ginger-Apple Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger-Apple Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions