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Apple Gingerbread Upside Down Cake
Apple Gingerbread Upside Down Cake
- Recipe Submitted by Marsala on 11/08/2014
Category: Holiday, Kids, Cakes, Apples
Ingredients List
- Caramel Sauce
- 1 cup sugar
- â…“ cup water
- For Cake
- 2 Granny Smith Apples
- ½ cup sugar
- ½ cup butter
- ½ cup sugar
- 2 EB eggs
- ¾ cup dark molasses
- 2½ cups flour
- 1½ teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon salt
- ¾ cup hot water
Directions
1. Preheat oven to 350 degrees
Caramel Sauce
2. In small saucepan combine 1 cup sugar and â…“ 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:
3. Spray a 9” glass pie plate with non stick cooking spray.
4. Peel and core apples. Slice each apple into 8 slices.
5. Line bottom of pie plate with sliced apples (placing decoratively around the pie plate)
6. 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.
7. 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. 8.Add hot water and mix for 2 minutes on medium speed.
9. 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!
10. 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!
11. 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.
12. Carefully place a large platter over the pie plate and using oven mitts invert onto platter.
13. Remove the pie pan - the cake will slip out!
14. Serve warm with a bit of whip cream for topping if desired!
Caramel Sauce
2. In small saucepan combine 1 cup sugar and â…“ 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:
3. Spray a 9” glass pie plate with non stick cooking spray.
4. Peel and core apples. Slice each apple into 8 slices.
5. Line bottom of pie plate with sliced apples (placing decoratively around the pie plate)
6. 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.
7. 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. 8.Add hot water and mix for 2 minutes on medium speed.
9. 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!
10. 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!
11. 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.
12. Carefully place a large platter over the pie plate and using oven mitts invert onto platter.
13. Remove the pie pan - the cake will slip out!
14. Serve warm with a bit of whip cream for topping if desired!
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