Individual Gingerbread-Apple Upside-Down Cakes

By Molly O’Neill

Published September 30, 1995

Total Time
45 minutes
Rating
4(31)
Comments
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Ingredients

Yield:Eight servings

  • ½ cup unsalted butter, at room temperature

  • 2 large Granny Smith apples, peeled, cored and thinly sliced

  • ⅓ cup brown sugar

  • ⅓ cup sugar

  • 1 egg

  • ¼ cup plus 2 tablespoons boiling water

  • ¼ cup plus 2 tablespoons molasses

  • 1 ¼ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • Vanilla ice cream or creme fraiche

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

48 grams carbs; 50 milligrams cholesterol; 313 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 2 grams fiber; 309 milligrams sodium; 3 grams protein; 31 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt ¼ cup of butter in a medium skillet over medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and set aside.

  2. Step 2

    Cream the remaining ¼ cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.

  3. Step 3

    Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes.

  4. Step 4

    Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.

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Ratings

4 out of 5
31 user ratings
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Comments

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Mary

Do the leftovers need to be refrigerated?

Mary

Fantastic as is. Loved it!

Marsha

I made it in a loaf pan. Used fuyu persimmons instead of apples. Put them in the pan after melting the butter and brown sugar and cooked very briefly. Also added a little chunk of minced fresh ginger into the persimmon mixture. Used 2 t ginger and 1 t cinnamon and a little nutmeg in the dry ingredients. Combination of white and whole wheat flour because I had less than a cup of white on hand. Baked about 35 minutes. Served with whipped cream. Really good.

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