This Golden Apple Upside-Down Gingerbread Cake marries so many of the traditional spices and flavors that we associate with autumn, along with the added sophistication of Applejack Brandy.

From Carole Walter's "GREAT CAKES"

THE APPLES: 5 tablespoons unsalted butter 5 medium Golden Delicious apples (about 2 1/4 pounds) peeled, cored and cut into eighths 1/4 cup brown sugar 1/4 cup Applejack brandy THE CAKE: 1 1/2 cups all-purpose flour, spooned in and leveled 2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup unsalted butter, very firm 1/2 cup very fresh brown sugar 2 large eggs 1/2 cup light molasses 1/4 cup crystalized ginger, cut into 1/4 pieces 1/4 cup milk


In butter over medium heat until browned.

Brandy syrup

Cooked with butter and brown sugar

For the Cake:

Molasses, Candied Ginger, Milk, Butter, Eggs & Brown Sugar


Flour, Ginger, Baking Soda, Cinnamon, Salt, Nutmeg & Cloves

Cream butter


Add sugar to creamed butter. Add eggs, then molasses and ginger. Alternate between adding dry ingredients and milk until just blended.

Smooth batter

Over layered apples and syrup


At 350 degrees for 50-55 minutes

Cool & Invert

GOOD THINGS COME TO THOSE WHO BAKE #carolewalter #baking #dessert #food #apples #gingerbread #cake #greatcakes #recipe #cookbook

Share This Story


    get the app