Best Ginger Apple Upside Down Cake Recipes
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
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 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.
UPSIDE DOWN GINGER APPLE COFFEE CAKE (CLEAN EATING)
This is a lovely, healthy recipe that is not overly sweet, but has enough flavor to be well-suited for either brunch or a light dessert. It is from the October 2011 issue of Clean Eating, but I have tweaked it a bit. The original calls for sucanat instead of the sugars and safflower oil instead of canola. Cooking time includes cooling time before inverting.
Provided by smellyvegetarian
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 and coat an 8 inch cake pan with cooking spray.
- Drizzle bottom of pan with maple syrup and swirl to coat.
- Arrange apple slices in a layer over the syrup, allowing them to overlap slightly and covering the pan. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat oil, sugars, egg, applesauce, yogurt, and ginger with an electric mixer until smooth.
- Add flour mixture and beat until just combined.
- Pour batter over apples and bake 35-45 minutes or until a toothpick comes out clean. Let cool in the pan on a wire rack for 20 minutes.
- Invert carefully onto a serving platter and drizzle with additional syrup, if desired.
APPLE GINGER UPSIDE DOWN CAKE
Steps:
- Melt butter in saucepan and mix with sugar. Spread evenly on bottom of 9" cake pan. Spread apples evenly on top 2 layers. Sprinkle with lemon juice and ginger. Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift flour, baking powder and salt and ginger. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over apple layer. Bake at 350 for 50-55mins. Let cool 10 mins. Turn out onto large flat plate. Serve warm with whipped cream with hint of calvados.
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