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Upside-Down Apple Gingerbread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Gingerbread is frequently paired with fruit when served, so it made sense to us to put the whole presentation in one pan as an upside-down cake. Gingerbread and apples were made for each other, so we've made a cinnamon-scented apple topping for this moist, slighty spicy cake.

At a glance

16 servings
Nutrition information


Choose your measure:


  • 2 large, firm cooking apples, such as Granny Smith or Cortland
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger



  1. Preheat the oven to 350°F. Lightly grease a 9" round cake pan.
  2. To make the topping: Mix together the 1/3 cup sugar, cinnamon and ginger.
  3. Peel the apples, slice them, dredge them in the sugar/spice mixture, and place them artfully in the prepared pan.
  4. Sprinkle on any leftover sugar/spice mixture.
  5. To make the cake: Cream the butter and sugar together. Add the eggs one at a time and beat until light.
  6. Beat in the molasses.
  7. In a separate bowl mix together the dry ingredients.
  8. Add the dry ingredients to the butter/sugar mixture alternately with the buttermilk.
  9. Pour this mixture over the apples and bake for 35 to 40 minutes.
  10. When the cake is done (the surface should bounce back at you when gently pressed), remove it from the oven, invert a serving plate over the cake pan and, gripping the two securely, flip them over so the cake drops out onto the serving plate. (See "tips," below.)
  11. Store, covered, for 3 days at room temperature.

Nutrition Information

  • Serving Size 1/16 cake, 62g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 156 cal
  • Calories from Fat
  • Total Fat 4.5g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 13mg
  • Sodium 148mg
  • Total Carbohydrate 10g
  • Dietary Fiber 1g
  • Sugars 17g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.