Gingerbread Apple Upside-Down Cake
From midgelet 14 years ago
- 50 minutes to make
- Serves 12
Adapted from Karen Bates at the Philo Apple Farm via the New York Times, truely beautiful to look at posted at the Smitten Kitrchen for this Fall dessert
Ingredients
- Topping shopping list
- 4 tablespoons butter, plus extra for greasing pan shopping list
- 1/2 cup dark brown sugar shopping list
- Pinch of salt shopping list
- 4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges shopping list
- Batter shopping list
- 1/2 cup (1 stick or 4 ounces) butter, at room temperature shopping list
- 1 cup dark brown sugar shopping list
- 1/2 cup sugar shopping list
- 1 large egg shopping list
- 1/3 cup dark molasses shopping list
- 1/3 cup honey shopping list
- 1 cup buttermilk shopping list
- 2 1/4 cups flour shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon ground ginger shopping list
- 1 teaspoon cinnamon shopping list
- Garnish: Very softly whipped cream shopping list
How to make it
- Make the topping:
- Preheat the oven to 325°F.
- 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.
- Make the batter: 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 for 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 .
- Serve warm or cool with very softly whipped cream.
People Who Like This Dish 4
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The Rating
Reviewed by 5 people-
Sounds absolutely wonderful!
valinkenmore
in Malott loved it
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Sound so good!
goodeat
in Benton loved it
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