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
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.
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. 
I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.
Love the new layout, also. Way to go!
Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!
So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
beantownbaker — January 13th, 2013 @ 10:02 am
Thanks so much for the recipe!!
We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
beantownbaker — January 13th, 2013 @ 10:06 pm
This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
beantownbaker — January 14th, 2013 @ 3:47 pm
Pretty food is definitely always tastier than ugly food 🙂
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
beantownbaker — January 14th, 2013 @ 3:48 pm
Very similar indeed!
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
beantownbaker — January 14th, 2013 @ 3:49 pm
I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
Sounds great to me! I love the ingredients. And the colors 🙂
This sounds right up my alley! YUM!!
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
beantownbaker — November 3rd, 2013 @ 12:35 pm
Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.