Apple Upside-Down Cake with Crystallized Ginger

Here’s a yummy and decadent apple cake to try this fall. It reminds me of a gooey, caramelized candy-apple cake with loads of crystallized ginger.

It’s starts with the bottom layer of apples placed onto a layer of melted butter and brown sugar. A simple white cake is on top and crystallized ginger is sprinkled throughout.

Apple Upside-Down Cake with Crystallized Ginger

Ginger Upside-Down Apple Cake

Apple Upside-Down Cake, Crystallized Ginger Cake

Apple Upside-Down, Crystallized Ginger Cake

Apple Upside-Down Cake with Crystallized Ginger

The recipe calls for Granny Smith apples, but feel free to mix it up. I’ve made the cake with two Granny Smith apples and two Galas and it was equally as yummy.

Serve warm with either whipping cream, ice cream, or just eat it plain.

Serves 6-8 people

Topping:

1/4 cup unsalted butter

2/3 cup golden brown sugar

4 large Granny Smith Apples, peeled, cut in half, cored and cut into 1/2-inch-thick wedges

3 tablespoons minced crystallized ginger

Cake:

1/3 cup minced crystallized ginger

1 1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup packed golden brown sugar

6 tablespoons butter, room temperature

2 large eggs

1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F. Prepare one 9-inch diameter round cake pan by placing parchment paper inside and up the sides.

For topping:

Melt butter on medium heat in a small saucepan. Add brown sugar and cook for three minutes. Spoon into prepared cake pan and spread as evenly as you can. Layer apple slices into the sugar mixture in two layers. Sprinkle 3 tablespoons crystallized ginger atop apples.

In a separate medium-sized bowl, combine 1/3 cup crystallized ginger with flour, baking powder and salt. Set aside.

In another bowl beat brown sugar and butter in a large bowl until light and creamy, about three minutes.

Beat in the eggs one at a time, then mix in the vanilla. Gently mix in the flour mixture until combined.

Spoon batter on top of apples.

Bake 40 minutes or until baked through.

To serve, invert cake onto a platter, remove parchment paper and serve warm with whipped cream, ice cream, or plain.