Ginger-Apple Upside-Down Cake
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup plus 1 tablespoon butter
- 1cup dark-brown sugar
- 4apples (about 1¾ pounds), peeled, cored and cut into ¼-inch wedges
- ½cup sugar
- 1egg
- ¾cup dark molasses
- 1cup buttermilk
- 2¼cups flour
- 1teaspoon baking soda
- ½teaspoon salt
- 1teaspoon ground ginger
- 1teaspoon cinnamon
- Very softly whipped cream
Nutritional analysis per serving (12 servings)
363 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 4 grams protein; 252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Grease the rim of a 10-inch cake pan with 1 tablespoon of the butter and then place it in the pan. Set the pan over very low heat and melt the butter across the bottom of the pan. Add the brown sugar and distribute evenly.
- Step 2
Make circles of overlapping apple slices on top of the brown sugar. Chop any remaining slices and place them in the gaps.
- Step 3
Using a mixer, blend ½ cup of the butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
- Step 4
In a medium bowl, whisk together the egg, molasses and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
- Step 5
Pour the batter into the pan. Bake for 45 to 50 minutes. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter. Serve warm or cool with very softly whipped cream.
Private Notes
Comments
Made this for some sort of dinner around the holidays. It was absolutely delightful. I made it in my cast iron skillet because I did not have any other 10" pan, and that worked beautifully. Served with whipped cream with just a touch of brown sugar and vanilla - perfection!
Made this for a dinner party making adjustments based on comments. It was great! I lined the pan with parchment and did not use all the apples--I did not fill in the design, used approx 1.5 lbs apples. No buttermilk at hand so I used 0% Greek yogurt. For a deep spicy flavor I added 1 tsp grated ginger, 1/2 tsp nutmeg and 1/4 tsp cloves to the listed ginger and cinnamon. I upped the oven temp to 350. It was perfectly done in 48 minutes and came out of the pan beautifully 10 minutes later.
I made this for the four adults in our family in a Le Creuset Tart Tatin pan, using Macoun apples. Ran slightly short of molasses so I topped it off with Grade B Maple Syrup. Not overly sweet, despite the abundance of sugars. Very much enjoyed when warmed up with a small scoop of vanilla ice cream. Kept well for three days until finished, unrefrigerated. Will definitely do again next time for company. Will also try it in 10" cast iron skillet.
I did not remember the skillet tip, and I didn't think a spring form pan was a good idea. The ingredients were way too much for any other 10 inch round pan in my collection. Maybe I should have gone with a square one. I ended up dividing between 2 pans in a pretty makeshift afterthought way once I had prepared one pan and needed to find a way to make use of all the batter. The results were suboptimal but my husband's comment was "Wonderful!"
This was a hit! Made it pretty much as written - with slightly less white and brown sugar, and a mix of yoghurt and milk ‘cause no buttermilk handy - and it came out beautifully. SO moist, and certainly not overly sweet. (Oh and did add some extra spice as per some of the comments!)
Add ½ tsp nutmeg and ¼ tsp cloves
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