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.
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
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.
beantownbaker — January 22nd, 2014 @ 9:37 pm
Chipotle is a flavor I’m learning to love as I use it more and more!
Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!
beantownbaker — January 23rd, 2014 @ 2:15 pm
Is it So Long Saloon by chance?…
If so, check back on Tuesday…
beantownbaker — January 23rd, 2014 @ 2:17 pm
BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…
Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!
Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.
this is definitely one i’ll need to make, great flavor combo 🙂
Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!
I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.
*I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀
beantownbaker — September 12th, 2014 @ 10:40 pm
Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.
Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.
how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?
Are there any water bath instructions?
Thats look so delicious.. nice sharing
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