GINGER-APPLE UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 325 degrees. Grease the rim of a 10-inch cake pan with 1 tablespoon of the butter and then place it in the pan. Set the pan over very low heat and melt the butter across the bottom of the pan. Add the brown sugar and distribute evenly.
- Make circles of overlapping apple slices on top of the brown sugar. Chop any remaining slices and place them in the gaps.
- Using a mixer, blend 1/2 cup of the 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 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 for 45 to 50 minutes. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter. Serve warm or cool with very softly whipped cream.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 261 milligrams, Sugar 43 grams, TransFat 0 grams
STICKY UPSIDE DOWN APPLE GINGER CAKE
Provided by Crosby Molasses
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 F
- Put the 1 Tbsp. and 1 tsp. of butter in a high-sided 9" pan and place it in the oven for a few minutes, until the butter melts. Remove it from the oven and use a pastry brush to coat the sides of the pan with the butter. Sprinkle the 2/3 cup of brown sugar over the melted butter in the bottom of the pan. Place the sliced apples on the sugar in a circular pattern.
- In a medium bowl whisk the flour with the baking soda, baking powder and spices.
- In a large bowl whisk the eggs with the ½ cup brown sugar. Whisk in the molasses and ¾ cup melted butter. Stir in the flour mixture. Add boiling water last and beat well.
- Pour into prepared pan.
- Bake at 325 F for 60-75 minutes, until the middle is set. (The variety and freshness of your apples will affect cooking time.)
GINGERED APPLE UPSIDE-DOWN CAKE
I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle brown sugar and ginger onto bottom of pan. Arrange apple slices in circles over brown sugar mixture., For batter, in a large bowl, beat butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, ginger and salt; add to creamed mixture alternately with milk. Spoon over apples., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 336 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 291mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
UPSIDE-DOWN APPLE GINGERBREAD
Don't expect any leftovers when you take this moist cake to a potluck. People love it because it's a little different and has a wonderful flavor. Try it for your next gathering.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 417 calories, Fat 16g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 447mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE UPSIDE-DOWN CAKE
This apple upside-down cake is a wonderful twist on an old favorite. Will have your mouth watering as it bakes, because it smells as good as it tastes! Large and tasty enough for family gatherings, potlucks, parties, etc.
Provided by Amber
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top.
- Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be.
- Pour batter over apples in the baking pan, making sure they are evenly covered.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over.
Nutrition Facts : Calories 534.1 calories, Carbohydrate 88.5 g, Cholesterol 103.5 mg, Fat 17.8 g, Fiber 3.5 g, Protein 7.2 g, SaturatedFat 10.5 g, Sodium 613 mg, Sugar 52.8 g
APPLE-GINGER UPSIDE-DOWN CAKE
Categories Cake Dairy Fruit Ginger Dessert Bake Apple Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- Make topping:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Melt butter in small saucepan over medium heat. Add sugar and cook until mixture bubbles, about 3 minutes. Remove from heat. Stir in ground ginger. Pour mixture into prepared pan, spreading with spatula to distribute evenly. Tightly overlap apples atop sugar mixture, making 2 layers of apples. Sprinkle crystallized ginger atop apples. Set aside.
- Make cake:
- Mix crystallized ginger with 1 tablespoon flour in small bowl. Sift 1 1/4 cups plus 3 tablespoons flour, baking powder and salt into medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until light and creamy. Beat in eggs 1 at a time. Beat in vanilla. Mix in sifted dry ingredients alternately with milk. Stir in ginger mixture. Spoon batter atop apples in pan. Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 15 minutes.
- Whip cream, 2 tablespoons sugar and ground ginger in another medium bowl to soft peaks.
- Run small knife around edges of pan to loosen cake. Place platter over cake and invert cake onto platter. Serve warm or at room temperature with cream. (Can be made 6 hours ahead. Cover cake; let stand at room temperature. Cover and chill cream.)
APPLE EXTREME UPSIDE-DOWN CAKE
The gooey goodness of this cake bakes up from a no-fuss, one-bowl batter spiced with ginger and cinnamon.
Provided by Annacia
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Place 1/3 cup butter in a 9x9x2-inch baking pan.
- Place in oven 5 minutes or until butter melts.
- Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down.
- Bake in oven 10 to 15 minutes or until bubbly.
- Meanwhile, peel remaining apples.
- Coarsely shred; set aside.
- In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon.
- Add shredded apple, milk, 1/4 cup butter, egg, and vanilla.
- Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
- Bake 35 minutes or until wooden toothpick inserted near center comes out clean.
- Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top.
- Cool 20 minutes; serve with ice cream.
- Makes 9 servings.
Nutrition Facts : Calories 320.6, Fat 13.5, SaturatedFat 8.2, Cholesterol 57.6, Sodium 186.4, Carbohydrate 48.2, Fiber 2.4, Sugar 30.2, Protein 3.5
APPLE GINGER UPSIDE-DOWN CAKE
Make and share this Apple Ginger Upside-Down Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 45m
Yield 6-10 serving(s)
Number Of Ingredients 15
Steps:
- Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 tablespoons of the ginger, and the currants.
- In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants.
- Into another small bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a bowl with an electric mixer beat the eggs with the granulated sugar and the vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted.
- Fold in the flour mixture gently but thoroughly, pour the batter over the apple slices, and bake the cake in the middle of a preheated 400°F oven for 20 to 25 minutes, or until the tester comes out clean.
- Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream, sprinkled with the additional ginger.
Nutrition Facts : Calories 236.1, Fat 9.5, SaturatedFat 5.4, Cholesterol 90.8, Sodium 166.3, Carbohydrate 35.5, Fiber 1.1, Sugar 26, Protein 3.5
APPLE UPSIDE-DOWN CAKE
Caramelized apples top a cake spiced with ginger, cinnamon, and nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Lightly spray an 8-by-1 1/2-inch round cake pan with vegetable spray and set aside. In a large nonstick skillet, melt 1 teaspoon butter over medium-high heat. Add the apples, cut side down, and sprinkle them with 3 tablespoons sugar; cook until the apples are tender and caramelized, 4 to 5 minutes on each side. Remove from heat.
- Arrange the apples, cut side down, in the prepared cake pan so that they fit snugly together. Fill in any cracks with small pieces of apple, so that the batter wont leak through. Set pan aside.
- Melt remaining 2 tablespoons butter; set aside. Break egg into a food processor; process for about 5 seconds, then while processor is running, add melted butter and buttermilk through the feed tube.
- In a small bowl, whisk together flour, remaining 1/2 cup sugar, spices, baking powder, and salt. Add dry ingredients to mixture in food processor. Cover and pulse until batter is combined, about 20 pulses.
- Pour the batter over sliced apples. Using a spatula, spread batter to completely cover the apples. Bake until cake is golden brown and a tester inserted in the center comes out clean, 40 to 45 minutes. Remove from oven and place on a wire rack to cool for about 15 minutes before inverting cake onto a serving plate.
Nutrition Facts : Calories 219 g, Cholesterol 37 g, Fat 5 g, Fiber 3 g, Protein 3 g, Sodium 122 g
APPLE GINGER UPSIDE-DOWN CAKE
Steps:
- Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 tablespoons of the ginger, and the currants. In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants. Into another small bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a bowl with an electric mixer beat the eggs with the granulated sugar and the vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted. Fold in the flour mixture gently but thoroughly, pour the batter over the apple slices, and bake the cake in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until the tester comes out clean. Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream, sprinkled with the additional ginger.
INDIVIDUAL GINGERBREAD-APPLE UPSIDE-DOWN CAKES
Steps:
- Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4 cup of butter in a medium skillet over medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and set aside.
- Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.
- Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes.
- Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 308 milligrams, Sugar 31 grams, TransFat 0 grams
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