Amped Up Apple Gingerbread Upside Down Cake

image of a table with a gingerbread upside down cake and flowersThis is the triple-threat of gingerbread! It uses candied, fresh and ground ginger to give the cake its full-bodied flavor. For a more traditional gingerbread taste, or if all three kinds aren't on hand, it can be made with ground ginger only, just double it.

Total Time: Approx 2 hours
Yield: 8-10 servings
Level: Average

2 tbsps butter
1/4 cup brown sugar, packed
3 apples or pears, peeled and sliced


1/2 cup boiling water
1 tsp baking soda
1 1/4 cup flour
1 tsp ground ginger
1 1/2 tbsp grated fresh ginger
1 tbsp chopped candied (not crystallized) ginger
1 tsp cinnamon
dash of ground cloves
dash of freshly ground nutmeg
1/4 tsp. salt
1 tsp. baking powder
4 tbsp butter
1/3 cup brown sugar, packed
1/3 cup molasses
1 egg, lightly beaten

sliced apples arranged in the bottom of a round cake panDirections:
Preheat oven to 350F. Grease a 9” cake pan.

Since this is an upside down cake, we start with the topping. Melt butter and brown sugar on a low heat and stir until it's the consistency of think syrup. Pour into the greased pan. Arrange apple slices close together over the topping. Set aside.
cake batter poured over arranged apples

Dissolve baking soda in boiling water; set aside to cool a bit. Sift dry ingredients together; set aside.

In a large bowl, cream butter until soft. Using an electric mixer, add brown sugar and beat until fluffy. Beat in molasses and fresh and candied ginger. Beat in egg. Fold in flour mixture. Stir in baking soda and water mixture.

warm cake turned out of pan and onto platePour batter over apple slices. Bake 30 minutes or until a toothpick inserted into center comes out clean.

Let cool for 10-15 minutes before running a knife along the sides to loosen. While still slightly warm, invert on a large plate. The cake has to be cool enough to set up without losing its structure. Serve with vanilla ice cream.

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