Apple Gingerbread Upside Down Cake

Rich and buttery old fashioned gingerbread cake baked on top of thinly sliced apples with brown sugar and walnuts. This cake recipe is warm, cozy, and perfect for the holiday season!

Course Dessert

Cuisine American

Keyword Christmas cake, gingerbread cake, gingerbread desserts, holiday desserts, upside down cake

Prep Time 20

Cook Time 45

Cool 10

Total Time 1 15

Servings servings

Calories 363kcal

Ingredients

Apple Layer

½ cup unsalted butter melted
½ cup packed light brown sugar
¼ cup chopped walnuts optional
1 to 2 apples peeled, thinly sliced

Gingerbread Cake

2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground clove
½ cup unsalted butter room temperature
⅓ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
¾ cup unsulphered molasses I use the Grandma's brand
¾ cup boiling water
whipped cream or ice cream for serving optional

Instructions

Prep the apple layer

In a 9-inch square pan or cast iron skillet, add the melted butter. Sprinkle with brown sugar and walnuts. Layer the apple slices on top until the bottom of the pan is covered.
½ cup unsalted butter, ½ cup packed light brown sugar, ¼ cup chopped walnuts, 1 to 2 apples

For the gingerbread cake

Preheat the oven to 350°F. In a small bowl, combine the flour, baking soda, spices, and salt. Set aside.
2 cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground clove
In a standing mixer with a paddle attachment or in a large mixing bowl with a hand mixer, beat the butter and brown sugar on medium high speed for 1 to 2 minutes until pale and fluffy.
½ cup unsalted butter, ⅓ cup packed light brown sugar
Add the egg and vanilla to the bowl. Beat on medium speed for 1 minute, scrape down the sides and bottom of the bowl, then return to medium speed for about 30 seconds.
1 large egg, 1 teaspoon vanilla extract
Add the molasses and the dry ingredients. Mix for about 30 seconds until the dry ingredients are just incorporated. With the mixer on low speed, slowly add the hot water. Mix until the ingredients are combined and the batter consistency is even. Scrape down the sides and bottom of the bowl and mix for about 20 to 30 seconds. Pour the batter into the prepared pan.
¾ cup unsulphered molasses, ¾ cup boiling water
Bake in a preheated 350°F oven for 35 to 45 minutes until a toothpick inserted in the center comes out mostly clean (a few crumbs are fine!). If the edges of your cake start to darken dramatically but the center is still wet, cover the edges with aluminum foil.
After baking, let the cake cool for 10 to 15 minutes. Run a knife along the sides of the pan. Place the serving dish - or a parchment covered plate if you plan to transfer the cake before serving - on top of the cake. Flip over and let sit for 2 to 3 minutes before lifting the pan.
Suggest to serve warm with fresh whipped cream or ice cream! If baking in advance, heat in the microwave or oven for a few minutes before serving or serve at room temperature, it's delicious either way.

Notes

Baking Pans: This recipe can be made in a 9 inch square pan, 9 inch cast iron pan, or bundt pan (cook slightly less for the bundt pan.) The pan should be at least 2 to 3 inches deep as the butter and brown sugar can bubble up and over on a shorter dish. The cake batter will rise slightly, but not significantly.

Nutrition