Pain d’épices renversé aux pommes

Sticky Upside Down Apple Ginger Cake

Sticky Upside Down Apple Ginger Cake is a rich and very moist cake that needs no accompaniment. If you can’t resist serving something alongside, choose whipped cream or crème fraiche.  (Anything sweeter might be over the top.)

It is especially good served warm.


Sticky Upside Down Apple Ginger Cake

  • Author: Crosby Molasses
  • Cook Time: 60-75 mins
  • Total Time: 90 mins



For the topping (which begins as the bottom):

  • 4 apples, peeled, cored, and cut into 8 wedges each
  • 1 Tbsp. + 1 tsp. butter
  • 2/3 cup light brown sugar

For the cake:

  • 2 1/3 cups flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ tsp ginger
  • 1 ¼ tsp cinnamon
  • ½ tsp nutmeg
  • 1/8 tsp cloves
  • 2 eggs, beaten
  • 1/2 cup light brown sugar
  • ¾ cup Crosby’s Fancy Molasses
  • ¾ cup melted butter
  • 1 cup boiling water


  1. Preheat the oven to 325 F
  2. Put the 1 Tbsp. and 1 tsp. of butter in a high-sided  9” pan and place it in the oven for a few minutes, until the butter melts. Remove it from the oven and use a pastry brush to coat the sides of the pan with the butter. Sprinkle the 2/3 cup of brown sugar over the melted butter in the bottom of the pan. Place the sliced apples on the sugar in a circular pattern.
  3. In a medium bowl whisk the flour with the baking soda, baking powder and spices.
  4. In a large bowl whisk the eggs with the ½ cup brown sugar. Whisk in the molasses and ¾ cup melted butter. Stir in the flour mixture. Add boiling water last and beat well.
  5. Pour into prepared pan.
  6. Bake at 325 F for 60-75 minutes, until the middle is set. (The variety and freshness of your apples will affect cooking time.)

Keywords: apple ginger cake, ginger cake, cake recipe

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  • September 17, 2022


    9” wide pan with 2” high sides
    Tried and was delicious!

  • July 25, 2022


    This cake was simple to prepare and very delicious! My pan was slightly smaller than 9 inches round so I used less apples and sliced them thinner as I knew the cake would bake quicker. There was a little left over cake mix which I used to make a small loaf. I will definitely be making this again.

  • June 8, 2022


    OMG, must be having a bad day. I made this and used black strap molasses without noticing until I was done. I also forgot to put the one cup of boiling water in. Strangely the textre was okay but I didn’t like the taste, however my husband loved it and wolfed it down. Certainly will make it again but the right way this time haha.

  • May 5, 2022

    F. R. H.

    I have made this cake several times replacing the light brown sugar with dark and Demerara brown sugar. It seems to contribute to the rich flavour. I have also made a gluten free version, replacing the regular flour with a gluten free flour – it happened to be the PC brand. Goat and lactose-free butter have also worked well. As others have written, I too have cut thinner apple slices.

  • January 19, 2022

    Deborah Houston

    I made this in a regular 9″ round cake pan and it turned out beautifully.

  • December 18, 2021

    Amy Thacker

    I made this in a spring form pan. I attempted to flip cake on a overturned plate and it went to pieces. Next time i will allow to cool or release spring and allow apples to be on the bottom. However, we still ate it…not pretty but hid under whip cream it was delicious . Will try again… and yes cut apples thinner.

  • December 8, 2021


    We made this with plant based “butter” and oil, also used flax eggs. So plantbased dessert! Was easy and absolutely delicious ?

  • November 18, 2021

    Cathy Mcgill

    What is high side 9″ pan?

    • December 14, 2021

      Penny Allen

      I believe it is a Bundt cake pan, also called a pound cake pan. It has a hole in the middle of the pan. It is much taller than regular layer cake pans, but I am not sure if it is 9 inches high. I believe the 9″ pan in the recipe could possibly be a typo because I have never seen a 9″ high pan for baking cakes, unless for professional wedding cake bakers, lol!

  • November 1, 2020

    Diane Wile-Brumm

    Wow! Delicious, rich, perfect fall dessert for company, and fun to make as well. Thanks a lot. PS – first time I’ve ever commented on a recipe.?

    • April 8, 2021

      Crosby Molasses

      Hi Diane, Thank you so much for sharing your thoughts on the recipe. Much appreciated.

  • September 18, 2019


    Don’t slice the apples too thinly! They float away from the bottom and suddenly, instead of an upside-down cake with apple decoration, you’re left with plain gingerbread. :(

    • September 24, 2019

      Crosby Molasses

      Thanks for the tip.

  • December 20, 2017

    Margaret MacNeil

    I want to make this but only have Blackstar molasses. Can I use it in this recipe?

    • December 24, 2017

      Crosby Molasses

      Hi Margaret, Did you mean you have blackstrap molasses or our Goldstar brand (available in New England)? If you only have blackstrap I’d combine it with honey or maple syrup (1/4-1/3 cup of blackstrap and the rest another natural liquid sweetener). If you eant Goldstar brand, that’s fancy too so perfect for the recipe. Enjoy.

  • February 12, 2017


    A very yummy cake! I used 3 large Asian pears tossed with grated fresh ginger and lime juice and baked it in a bundt pan. Thank you!

  • January 24, 2017


    what is the difference between fancy and blackstrap molasses?

    • September 6, 2017

      Lynn Purdy

      Giovanna, Basically, the difference is the taste. Blackstrap is not as sweet as fancy. There is a higher sugar content in Fancy. Cooking/baking is usually done with Fancy.

  • October 23, 2016


    Waiting patiently for it to finish baking. Smells divine!

  • October 6, 2016

    Alison Hendon

    I made this with 2 honeycrisp apples (I sliced them thinner) and it was amazingly good! Cooled in pan about 10 min., then inverted onto plate, came out beautifully.

    • October 7, 2016

      Hi Alison, Thanks for the feedback. The original recipe called for the apples to simply be quartered. Next time I make it (possibly this weekend) I’ll try, as you did, slicing the apples thinner.

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