This exquisite upside-down cake is a fall-impressed receive on a conventional pineapple model.
The gingerbread cake is deliciously moist, and richly flavored with molasses, ginger, cinnamon, allspice, and cloves, and the topping is a delicious combination of sliced apples, butter, and brown sugar.
This gingerbread upside-down cake recipe is enormous straightforward to make, no longer overly candy, and as a bonus, it makes your whole home odor improbable whereas it bakes.
Apple-Gingerbread Upside Down Cake
This easy apple gingerbread upside-down cake is richly flavored with molasses, ginger, and cinnamon and topped with a layer of buttery, brown-sugar apples.
Yield: 10 servings
Prep Time: 15 minutes
Cook Time : 35 minutes
Total Time : 50 minutes
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Set up
Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons floor ginger
- 1-1/2 teaspoons floor cinnamon
- 1/4 teaspoon floor allspice
- Pinch of floor cloves, non-important
- 5 tablespoons butter, softened
- 1/2 cup sugar
- 1 gigantic egg
- 2/3 cup molasses
- 3/4 cup buttermilk
For the apple topping:
- 1 gigantic apple, peeled, cored and reduce into thin wedges
- 1-1/2 tablespoons butter, melted
- 2 tablespoons dark brown sugar
- 1/2 teaspoon cinnamon
Instructions
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Preheat the oven to 350°F and grease the perimeters of a 9-bolt cake pan.
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Sift the cake flour into a bowl. Add the baking powder, baking soda, salt, ginger, cinnamon, allspice and cloves, then sift again.
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In a separate bowl, cream the butter and sugar together the usage of an electrical mixer on medium tempo. Add the egg, beat till light and fluffy, then add the molasses and and buttermilk and beat till the mixture is creamy and mute.
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Add the dry ingredients, about 1/2 cup at a time, beating to mix totally after each addition. Space apart.
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Pour the melted butter into the backside of the prepared cake pan and tilt the pan to coat evenly. Combine the brown sugar and cinnamon in a little bowl, then scatter the mixture as evenly as imaginable over the melted butter.
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Fastidiously organize the apple wedges on high in a spiral sample, overlapping them pretty.
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Being cautious to no longer dislodge the apples, transfer the batter to the pan and expend a spatula to mute the tip.
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Bake for 25 to 35 minutes, or till a toothpick inserted in the guts of the cake comes out comely.
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Depart a skinny spatula around the perimeters of the cake to loosen it. Invert the pan onto a cooling rack, however leave it on high of the cake and allow it to chill for five minutes ahead of putting off. Chilly 20 minutes longer ahead of serving.
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Support undeniable or with a dollop of selfmade whipped cream or a scoop of vanilla ice cream.
Nutrition Records
Nutrition Details
Apple-Gingerbread Upside Down Cake
Amount per Serving
% Each day Model*
* P.c Each day Values are in step with a 2000 calorie weight reduction program.
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