Apple Upside Down Gingerbread

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Dark, rich and delicious, this Apple Upside Down Gingerbread is a great way to kick off your fall baking spree.

I have one cabinet that is full of dishes that will basically hold one serving of food. They are my special “picture” plates and my kids get really excited when they get to use them, which is once a week after I’m done photographing the recipe for the blog.

Do you have any collections like that, that aren’t the most practical and take up a decent amount of space?
Unfortunately I have more than one. Blog dishes. Spices. Shoes. These are the things always topple out when I open the door to where they’re kept.

Today’s recipe uses quite a bit of spices. (So I can completely justify my packed spice cabinet.) Cinnamon, ginger, nutmeg, and cloves give this apple upside-down gingerbread cake a rich flavor. Dark, moist and delicious, topped with apples and brown sugar this gingerbread will send you into fall baking bliss! Seriously your kitchen will smell sooo good.

What fall baking have you been up to?

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Apple Upside Down Gingerbread

Yield: 12

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Cinnamon, ginger, nutmeg, and cloves give this apple upside-down gingerbread cake a rich flavor.

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Ingredients

• 1/4 cup butter, melted
• 1/3 cup light brown sugar, packed
• 2 large Honeycrisp apples, peeled and sliced
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/3 cup light brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon nutmeg
• 3/4 cup strong brewed black tea

Instructions

1. Preheat the oven to 350 degrees.
2. Pour the melted butter into a 9x9inch pan. Sprinkle the brown sugar evenly over the butter and then arrange the apple slices over the sugar. Set aside.
3. In a medium sized mixing bowl, cream together the butter and the sugars. Beat in the egg, then the molasses.
4. In a separate bowl, combine the dry ingredients.
5. Add the dry ingredients and tea to the molasses mixture alternately, starting and finishing with the dry ingredients. Pour the batter over the apples.
6. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes on a wire rack before turning out onto a serving plate.

Notes

This recipe has been lightly adapted from the Taste of Home Bakeshop Favorites Cookbook.

Nutrition Information:

Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 324

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