Individual Gingerbread-Apple Upside-Down Cakes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter, at room temperature
- 2large Granny Smith apples, peeled, cored and thinly sliced
- ⅓cup brown sugar
- ⅓cup sugar
- 1egg
- ¼cup plus 2 tablespoons boiling water
- ¼cup plus 2 tablespoons molasses
- 1¼cups all-purpose flour
- 1teaspoon baking soda
- ½teaspoon salt
- 1teaspoon ground ginger
- ½teaspoon ground cinnamon
- Vanilla ice cream or creme fraiche
Nutritional analysis per serving (8 servings)
313 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 3 grams protein; 309 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 350 degrees. Butter 8 cups of a muffin tin. Melt ¼ cup of butter in a medium skillet over medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and set aside.
- Step 2
Cream the remaining ¼ cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.
- Step 3
Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes.
- Step 4
Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.
Private Notes
Comments
Do the leftovers need to be refrigerated?
Fantastic as is. Loved it!
I made it in a loaf pan. Used fuyu persimmons instead of apples. Put them in the pan after melting the butter and brown sugar and cooked very briefly. Also added a little chunk of minced fresh ginger into the persimmon mixture. Used 2 t ginger and 1 t cinnamon and a little nutmeg in the dry ingredients. Combination of white and whole wheat flour because I had less than a cup of white on hand. Baked about 35 minutes. Served with whipped cream. Really good.
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