Recipe Cottage


LOCATION: Recipes >> Cake Recipes >> Ginger Upsidedown 02

Print this Recipe    Ginger Upsidedown 02

Upside-Down Apple Gingerbread

1/4 cup butter or margarine, melted
2 large apples, cored and sliced
1/3 cup packed brown sugar

1/2 cup butter or margarine, melted
1/2 cup molasses
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup hot tea

Pour butter into a 9" square baking pan. Arrange apples over butter;
sprinkle with brown sugar and set aside.

For gingerbread: Combine butter, molasses, sugars and egg in a
mixing bowl. Mix well.

Combine dry ingredients; add to sugar mixture alternately with hot
tea. Mix well. Pour over apples.

Bake at 350 degrees for 45-50 minutes or until cake tests done.
Cool for 3-5 minutes. Loosen sides and invert onto serving platter.
Serve warm.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.

2 of 5 people found the following review helpful:
Taste: Ease of Prep: (n/a) Appearance:
perfect for after school on a cold day, December 8, 2005 - 10:46 AM
Reviewer: Pat from Wadsworth Ohio from wadsworth Ohio
the smell of this cake baking on a cold winter day is very welcome and delicious. All you need is a cup of hot coffee and kick back and enjoy this one. You'll love it !

Was this review helpful to you?  Yes  No

4 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Perfect Quick Holiday Cake, November 27, 2005 - 02:22 PM
Reviewer: Anonymous from NY,NY USA
This has become one of my favorite gingerbread recipes! I used a bundt cake pan that had indentations that held the sliced apples perfectly. The recipe was perfectly written, no glitches, and the baking time was on the money. I mixed it by hand and the batter mixed up quick and I only used three bowls. It also wasn't overly sweet. I used 1 teaspoon of fresh ginger packed in a jar instead of powder. I love the idea of using tea as the liquid. It probably helped tame the sugar. My other favorite recipe uses beer, which acts in the same way. I was too eager to eat cake, so I flipped the pan right after it came out of the oven instead of waiting a few minutes, so some of the apples stayed in the pan, but I just put them back, no big deal. The apples are a kind of garnish comapared to the amount of cake, so if you wanted a more appley dessert, use a larger pan, cut more apples and pour the batter so that it just covers the apples. It rose about 2X during baking. Tastes good warm with a glass of cold cider. Happy Holidays!

Was this review helpful to you?  Yes  No

3 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Must be eaten immediately, January 31, 2006 - 03:20 PM
Reviewer: smcall from Fremont, CA USA
I made this cake to take to a party. It sat about 12 hours before we cut into it. The edges tasted great, but the center had turned to soggy mush that I doubt would get eaten. Next time I will leave out the apples & caramel - the gingerbread was tasty enough without them - they didn't add anything but headaches. I might top it with whipped cream instead right before serving. Or top individual servings with caramel sauce when they are being served.

Was this review helpful to you?  Yes  No

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.