Gingerbread Apple Upside-Down Cake
, Serves 8 to 10
Spiced molasses-honey gingerbread cake baked over caramelized brown-sugar apples, then flipped out to serve.
| prepPreheat oven to 325°F / 165°C | ||||||
| prepButter sides of a 9-inch cake pan; line bottom with parchment | ||||||
| 55 g unsalted butter | Simmer butter, sugar 3-4 min; add salt | Pour into pan, layer apples on top | Dollop batter over apples, smooth, tap pan | Bake 325°F / 165°C, 45-55 min | Cool 5 min, flip out, serve with cream | |
| 110 g dark brown sugar | ||||||
| pinch of salt | ||||||
| 3 apples (1 1/4 to 1 1/2 lb / 565 to 680 g), peeled, cored, cut into 1/4-inch / 6 mm wedges | ||||||
| 85 g unsalted butter, at room temperature | Beat butter & sugar until fluffy | Beat in egg, molasses, honey, buttermilk | Add dry mix, beat just until combined | |||
| 75 g granulated sugar | ||||||
| 1 large egg | ||||||
| 75 g dark molasses | ||||||
| 80 g honey | ||||||
| 175 ml buttermilk | ||||||
| 215 g flour | Whisk flour, soda, salt & spices | |||||
| 3/4 teaspoon baking soda | ||||||
| 1 teaspoon kosher salt | ||||||
| 1 1/2 teaspoons ground ginger | ||||||
| 3/4 teaspoon ground cinnamon | ||||||
| 1/4 teaspoon ground cloves | ||||||
| very softly whipped cream, to serve | ||||||
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