Gingerbread Apple Upside-Down Cake
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 45-55 min @ 325° |
| Source | SmittenKitchen.com |
| Yield / serves | 8-10 servings |
| Rating | (unrated) |
Ingredients
Topping
- 4 tablespoons unsalted butter
- 1/2 cup dark brown sugar
- Pinch of salt
- 3 apples (1 1/4 to 1 1/2 pounds), peeled, cored and cut into 1/4-inch wedges
Cake
- 6 tablespoons unsalted butter, at room temperature
- 6 tablespoons granulated sugar
- 1 large egg
- 1/4 cup dark molasses
- 1/4 cup honey
- 3/4 cup buttermilk
- 1 2⁄3 cups flour
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Very softly whipped cream (to serve)
Preparation
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.
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.
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.
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.
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.
Serve the cake: Either warm or cool with the very softly whipped cream.
Do ahead: The cake keeps for 2 to 3 days at room temperature and up to 6 days in the fridge.
