Apple Upside-down Gingerbread Recipe

The best delicious Apple Upside-down Gingerbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apple Upside-down Gingerbread recipe today!

Hello my friends, this Apple Upside-down Gingerbread recipe will not disappoint, I promise! Made with simple ingredients, our Apple Upside-down Gingerbread is amazingly delicious, and addictive, everyone will be asking for more Apple Upside-down Gingerbread.

What Makes This Apple Upside-down Gingerbread Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apple Upside-down Gingerbread.

Ready to make this Apple Upside-down Gingerbread Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


APPLE TOPPING
4 tb Unsalted butter; melted
3/4 c Light brown sugar
3 Granny Smith apples; or
-other tart apples, peeled,
-halved, cored, and sliced
-thin

-GINGER BREAD-
2 1/4 c Sifted unbleached
-all-purpose flour
1/2 ts Baking soda
1/2 ts Salt
2 ts Powdered ginger
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1 ts Dutch process cocoa
8 tb Unsalted butter; melted then
-cooled to room temperature
3/4 c Light unsulphured molasses
3/4 c Granulated white sugar
1/2 c Buttermilk
1/2 c Milk
1 lg Egg

1. For the apple topping: Grease sides of 1 1 -by-7-by-1 1/2-inch metal
pan. Pour melted unsalted butter into pan-, spread brown sugar evenly over
pan bottom. Arrange apple slices, overlapping slightly, on brown sugar
mixture.

2. Adjust oven rack to center position and heat oven to 350 degrees.

3. For the gingerbread: whisk together flour, baking soda, salt,ginger,
cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

4. Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of
an electric mixer on low speed.

5. Add dry ingredients to liquid” beat on medium speed until batter is
smooth and thick, about 1 minute, scraping down sides of bowl with rubber
spatula as needed. Do not overmix. (If using fresh ginger, batter will be
lumpy.)

6. Working quickly, pour batter over apple slices.

7. Bake until top springs back when lightly touched, and edges have pulled
away from the pan sides, about 50 to 60 minutes.

8. Set pan on wire cake rack and let cool 5 minutes. Invert onto serving

plate, cut into squares, and serve.

Serves 8.

Cook’s Illustrated, Nov./Dec. 1995, Page 23. Credit: Judy Monroe.

Nationality: USA Course: dessert Season:any Method: baked

Start to Finish 2 hours Preparation 15 minutes Attention 1 1/2 hours
Finishing 5 minutes


Yields
8 Servings



Leave a Reply

Your email address will not be published.