smittenkitchen
Gingerbread Apple Upside-Down Cake
When the cake in question is a gingerbreaded, butterscotched, and apple-y update on a classic, it’s always Cake O’Clock somewhere.
👥 10 Servings⏱️ Prep & Cook: 1h👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●skillet
- ●saucepan
- ●spatula
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Heat your oven: To 325°F (165°C). Coat the sides of a 9-inch cake pan with butter or nonstick spray and line the bottom with a round of parchment paper.
2
Make the topping: Melt 4 tablespoons of butter in a medium saucepan or skillet. Add the brown sugar and simmer, stirring, over moderate heat for 3 to ⏱️ 4 minutes (it’s okay if it smokes a little) then add a pinch of salt. Remove from heat and pour into the bottom of your prepared cake pan and quickly use your spoon or an offset spatula to spread it in an even layer. Make circles of overlapping apple slices on top of the brown sugar topping. Chop any remaining slices and use them to fill in the gaps.
(55 grams) unsalted butter4 tablespoonsPinch of salt(85 grams) unsalted butter, at room temperature6 tablespoons(75 grams) granulated sugar6 tablespoons
3
Make the batter: In a large bowl, use a hand mixer or stand mixer to beat 6 tablespoons of butter with granulated sugar until light and fluffy. Beat in egg, followed by molasses and honey, then buttermilk, scraping down the bowl between each addition. In a separate bowl, whisk together flour, baking soda, salt, and spices and add them to the batter, beating just until the dry ingredients disappear. Scrape down the bowl.
(55 grams) unsalted butter4 tablespoons(85 grams) unsalted butter, at room temperature6 tablespoons(75 grams) granulated sugar6 tablespoonslarge egg1
4
Spoon batter in large dollops all over the apples then smooth the top of the cake batter so that it’s even. Drop the pan from a couple inches above your counter a few times to release any air pockets.
(55 grams) unsalted butter4 tablespoonsapples (1¼ to 1½ pounds), peeled, cored and cut into 1/4-inch wedges3(85 grams) unsalted butter, at room temperature6 tablespoons(75 grams) granulated sugar6 tablespoons
5
Bake the cake: For 45 to ⏱️ 55 minutes, or until a toothpick inserted into the cake comes out batter-free. Let cool on a wire rack for ⏱️ 5 minutes, then run a knife around the sides (to ensure it’s not stuck anywhere) and flip the cake out onto a serving plate. If any apples or caramel are still stuck to the parchment, scoop them back onto the cake.
(55 grams) unsalted butter4 tablespoonsapples (1¼ to 1½ pounds), peeled, cored and cut into 1/4-inch wedges3(85 grams) unsalted butter, at room temperature6 tablespoons(75 grams) granulated sugar6 tablespoons
6
Serve the cake: Either warm or cool with the very softly whipped cream.
(55 grams) unsalted butter4 tablespoons(85 grams) unsalted butter, at room temperature6 tablespoons(75 grams) granulated sugar6 tablespoonsVery softly whipped cream (to serve)
7
The cake keeps for 2 to 3 days at room temperature and up to 6 days in the fridge.
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