Appley Caramelly Goodness

Recipe: Gingerbread-apple Upside Down Cake


I saw this recipe on Smitten Kitchen (one of my home-page blogs – yes, firefox takes a long time to load due to unhealthy amounts of food-porn…) and just had to make it! And, as luck would have it, the british transport system failed yet again so I was at home on a school-day.


Anyway, the recipe as I made it was quite far removed from the original but was still delicious! It makes a lot of batter, and I made 6 individual dessert portions plus a 6 inch round cake. I used russet apples, an english classic, which is currently being sold off cheaply by the supermarkets due to their dull brown appearance. What people are failing to realise, however, is that they have a much better flavour than the huge red shiny apples which sell for such a premium. All the better for us foodies, I suppose…




Gingerbread Apple Upside-Down Cake


Adapted from Smitten Kitchen, which is adapted from Karen Bates at the Philo Apple Farm via the New York Times


4 tablespoons butter, plus extra for greasing pan
1/2 cup dark brown sugar
Pinch of salt
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges


1/2 cup (1 stick or 4 ounces) butter, at room temperature
1/2 cup sugar
1 large egg
1/3 cup dark molasses
1/3 cup honey
3/4 cup plain yogurt mixed with 1/4 cup milk
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon mixed spice
1 teaspoon cinnamon

Few chunks of stem ginger in syrup, finely chopped


Make the topping: Preheat the oven to 325°F. Grease a 6-inch cake pan plus 6 large muffin tins. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.


Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.


In a medium bowl, whisk together the egg, molasses, honey, milk and yogurt, and chopped ginger. In a separate bowl, sift together the flour, baking soda, salt, cinnamon and mixed spice. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.


Pour the batter into the pan. Bake at least 30 minutes or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out.


Best eaten warm with a spoonful of plain yogurt!


2 Comments Add yours

  1. Nadia says:

    I shouldn’t read your blog when I have the late night munchies.

    These look amazing. I’m a sucker for gingerbread.
    (Also, you’ll be pleased to know that my new flat has a gas stove and I will cook you dinner on it soon)

    1. chezluce says:

      How exciting! You will be able to do your triple-date rotation! Hope everything goes well with the move! X

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