Gingerbread Apple Upside Down Cake

Hubby and I have been hosting quite a few dinner parties since our kitchen is finished. It’s nice to not be embarrassed to have people over because of our kitchen. For one of these dinner parties, I let Hubby choose the dessert. I gave him a few to choose from and he said he was in the mood for gingerbread. Hubby even offered to help by peeling and cutting the apples for me.

I didn’t have a 10″ pan, so I used a 9″ pan. The cake didn’t overflow, but you can see that I have a nice little foot on the bottom of my cake due to using a smaller pan and not adjusting the recipe. That’s ok it was still amazing.

I must have cooked my caramel too long because it was not as gooey and flowy as the original pictures show on Smitten Kitchen. I served this at room temperature with some fresh whipped cream on top. Everyone really enjoyed it.

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Gingerbread Apple Upside Down Cake

Yield: 12

Ingredients:

For the Topping
4 tablespoons butter, plus extra for greasing pan
1/2 cup dark brown sugar
Pinch of salt
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges

For the Batter
1/2 cup butter, at room temperature
1/2 cup sugar
1 large egg
1/3 cup dark molasses
1/3 cup honey
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

Directions:

Make the Topping
Preheat the oven to 325°F. Grease a 10-inch cake pan. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.

Make the Batter
Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.

In a medium bowl, whisk together the egg, molasses, honey 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.

Pour the batter into the pan. Bake at least 45 to 50 minutes or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter.

Recipe from Smitten Kitchen

Don’t forget – I’m offering a chance to win a cute tote if you donate $5 or more to my Avon Walk by the end of January. See details here.

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22 Responses to “Raspberry Meringue Cookies”

  1. #
    1
    Steph — January 16, 2009 at 1:09 am

    These are so cute and perfect for Valentine’s Day!

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    2
    bensbaby116 — January 16, 2009 at 1:43 am

    They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!

  3. #
    3
    Linds — January 16, 2009 at 1:05 pm

    Those looks absolutely lovely! Great job!

  4. #
    4
    Melissa — January 16, 2009 at 1:34 pm

    How pretty, pink & perfect!

  5. #
    5
    Kristen616 — January 16, 2009 at 2:43 pm

    Not only are they SO pretty but they look delicious! I love that flavor combination.

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    Erin — January 16, 2009 at 2:54 pm

    I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!

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    7
    Colleen — January 16, 2009 at 4:46 pm

    These are BEAUTIFUL!

  8. #
    8
    Jen — January 16, 2009 at 4:59 pm

    These would be perfect for a baby shower. You could probably use any flavor jello in them.

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    9
    Joelen — January 16, 2009 at 4:59 pm

    gorgeous pic and the flavor of raspberry and chocolate is wonderful!

  10. #
    10
    Lori — January 19, 2009 at 2:27 am

    Those look amazing. I love that first photo, nicely done!

  11. #
    11
    mooskietx — January 19, 2009 at 3:59 pm

    Just looking at the picture makes me feel like i need to go to the gyms in Boston.

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    12
    Katie — January 20, 2009 at 12:58 pm

    Oh my gosh, these look INSANELY awesome!! I want one right now!!

  13. #
    13
    Lucy — February 20, 2009 at 12:14 am

    These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????

  14. #
    14
    Jen — February 20, 2009 at 1:21 am

    You could definitely use blue jello.

  15. #
    15
    Alicia — February 20, 2009 at 3:43 am

    These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?

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    16
    Jen — February 20, 2009 at 2:47 pm

    I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).

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    creativecarryout — February 20, 2009 at 3:05 pm

    I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
    Thanks,
    Michelle
    http://oneordinaryday.wordpress.com/

  18. #
    18
    Jen — February 20, 2009 at 9:15 pm

    Thanks for the compliments!

  19. #
    19
    Jennifer — February 21, 2009 at 11:57 am

    Those are so cute!!!!!!!!

  20. #
    20
    Erin — March 3, 2009 at 2:03 pm
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    21
    colleen — March 9, 2013 at 10:32 am

    Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.

    • beantownbaker — March 9th, 2013 @ 3:01 pm

      Glad you enjoy them!

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