Apple Gingerbread Upside Down Cake! If this doesn’t say Merry Christmas I don’t know what would!
Did you notice the Christmas ornaments in the background pic? Yes, I said it…Christmas! Only 45 more shopping days folks…better get going!
I do about 90 percent of all my shopping on-line these days and I’m not exaggerating. I’ve never enjoyed shopping…all that walking and schlepping bags out to my car. I’d rather be eating lunch somewhere and watching everyone else’s stress level rise. It’s a hobby that gets better and better the more mimosa’s I drink!
This Apple Upside Down cake is one of our family favorites to serve during the Holidays!
I have always loved upside down cakes. They are so easy and so darn pretty. This one has a twist. You make the caramel sauce yourself (it’s just sugar and water…don’t panic yet!). You pour it over the apples, top with the gingerbread and when you flip this little beauty over the sauce goes into the gingerbread and makes everything all soft and wonderful. I love soft and wonderful..it’s just so soft…and well, wonderful….
You can see all my cakes HERE!
To easy to make holiday desserts!
Clink!
Kathi
Ingredients
- Caramel Sauce
- 1 cup sugar
- 1/3 cup water
- For Cake
- 2 Granny Smith Apples
- 1/2 cup butter
- 1/2 cup sugar
- 2 EB eggs
- 3/4 cup dark molasses
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 3/4 cup hot water
Instructions
- Preheat oven to 350 degrees
- Caramel Sauce
- In small saucepan combine 1 cup sugar and 1/3 cup water. Bring to a boil. Reduce to a simmer and cook until mixture reaches a dark amber color and 350 degrees on a candy thermometer. About 10-15 minutes.
- While caramel sauce is cooking:
- Spray a 9” glass pie plate with non stick cooking spray.
- Peel and core apples. Slice each apple into 8 slices.
- Line bottom of pie plate with sliced apples (placing decoratively around the pie plate)
- Using mixer (standing or hand held) Combine butter and sugar until creamy. Add EB eggs one at a time until combined. Add molasses and blend until well mixed.
- In a separate bowl combine flour, soda, cinnamon, ginger cloves and salt. Add to wet ingredients in mixer and blend for a minute or two. Add hot water and mix for 2 minutes on medium speed.
- When caramel sauce reaches desired consistency and 350 degrees on your candy thermometer - pour over apples. CAREFUL, it will be hot and the apples will sizzle!
- Pour cake batter over apple and caramel mixture. NOTE: if you are using a small pie pan you might have some extra batter - you can pour into a little ramekin dish and bake along side the cake for an additional treat!
- Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and cool for 15 minutes. Run a knife around the sides of the cake to loosen.
- Carefully place a large platter over the pie plate and using oven mitts invert onto platter.
- Remove the pie pan - the cake will slip out!
- Serve warm with a bit of whip cream for topping if desired!
Adri says
How could I pick just one? That would be like picking your favorite child! Let’s go for Buche de Noel. I say that because your mention of EB eggs brought to mind the fact that I use their eggs for all of my buttercream frostings and custards.