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 GINGERBREAD CAKE
Apple harvest and gingerbread a both fall in my mind. This is a great change up from traditional Pineapple Upside-down Cake. Serve with a big ol' dollop of real whipped cream and you will be in heaven.
Provided by Marsha Gardner
Categories Cakes
Time 45m
Number Of Ingredients 18
Steps:
- 1. Make the topping. Preheat the oven to 325°. Grease a 10-inch cake pan. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps. cream.
- 2. Using a mixer, blend 1/2 cup 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, honey 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 at least 45 to 50 minutes or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter
- 3. Serve warm or cold with softly whipped cream.
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
APPLE GINGERBREAD UPSIDE DOWN CAKE
Here is another great recipe from Crosby Molasses Company!! I love this dessert, and it's not hard to make, and oh so delicious!!
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 1 8-inch cake
Number Of Ingredients 21
Steps:
- TOPPING:.
- Melt butter in a casserole dish or 8-inch square pan, arrange sliced apples in it. Sprinkle with sugar and cinnamon.
- CAKE BATTER:.
- Cream shortening, add sugar gradually, beat well. Stir in egg and molasses. Add sifted dry ingredients alternately with milk. Beat until fluffy. Pour cake batter over apples and bake at 350F for 45 minutes. Turn out upside down and serve with Satin sauce.
- SATIN SAUCE:.
- Beat egg and water in saucepan until foamy. Stir in molasses and salt. Cook over low heat 1 minute stirring constantly. Remove from heat and stir in lemon juice and vanilla. Serve hot.
Nutrition Facts : Calories 4060.7, Fat 114.4, SaturatedFat 47.9, Cholesterol 557.2, Sodium 5784.5, Carbohydrate 755.4, Fiber 25.8, Sugar 542.5, Protein 32.5
UPSIDE-DOWN APPLE GINGERBREAD
I am making an effort to get rid of stacks and stacks of food magazines by going through and just grabbing the recipes I want out of them - this one was one from 2 years back - it's an Emeril that was published in a Woman's Day
Provided by Mary Butterfield
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees.
- Melt the butter in a 10-inch heavy-bottomed skillet. Sprinkle the brown sugar uniformly over the bottom. Peel, core, and cut apples into one-half inch crosswise slices. Arrange them in the bottom of the skillet, overlapping the edges.
- Combine the next 7 ingredients in a mixing bowl and mix well. Beat in the egg. Stir in the molasses. Add the milk alternately with the flour. Beat in the hot water.
- Spoon the batter over the apples and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then invert onto a serving plate, but do not remove the pan for 5 minutes. This permits sugar and butter topping to run down over cake. Serve with the whipped cream, if desired.
- Makes one 9-inch square gingerbread.
APPLE UPSIDE DOWN GINGERBREAD
Steps:
- 1. For the Apple Topping: Adjust oven rack to middle position and heat oven to 350 degrees. Grease sides of 11 by 7-inch baking pan. Pour melted butter into pan; spread brown sugar evenly over pan bottom. Arrange apple slices, overlapping slightly upon brown sugar mixture. 2. For the Gingerbread: Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl. 3. Beat butter, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk and milk until combined. 4. Add dry ingredients to liquid; beat on medium speed until batter is smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. (If using fresh ginger, batter will be lumpy.) Pour batter over apple slices. 5. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, 50 to 60 minutes. Set pan on wire cake rack and let cool for 5 minutes, invert onto serving plate, cut into squares, and serve.
UPSIDE DOWN APPLE GINGERBREAD
Steps:
- 1. pour margarine (#1) into 13 by 9 inch pan and then apple slices 2. Mix margarine (1/2 cup), molasses, sugar, and egg. 3. Add other ingredients and hot tea. Mix well, pour over apples. 4. Bake at 350 for 40 minutes or till done. 5. Cool 5 minutes , loosen sides and invert .
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