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.
PrintSticky Upside Down Apple Ginger Cake
- Cook Time: 60-75 mins
- Total Time: 90 mins
Ingredients
Scale
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
Instructions
- Preheat the oven to 325 F
- 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.
- In a medium bowl whisk the flour with the baking soda, baking powder and spices.
- 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.
- Pour into prepared pan.
- Bake at 325 F for 60-75 minutes, until the middle is set. (The variety and freshness of your apples will affect cooking time.)
Brigitte
First time making a cake that not only smelled divine but tasted AMAZING! I made it sheet pan style so it was large and delicious – added all spice and cardimen to apples and a bit of salt!
Joan
I’ve just baked this cake and it’s cooking now. (And smells delicious) Do you turn it out of the pan to cool or slice it from the pan and turn the slices apple side up to serve ? 🤔
Estelle
I made this in two 8-inch square pans, increased the apple quantity, and added some chopped candied ginger and a dash of cardamom to the apples. It turned out great! The taste, texture, and aroma were all so very delicious. 😋
Gail Mosher
I would rate this recipe a 5. I have been baking molasses cake for years. A good East Coast recipe. When I saw this recipe for sticky upside down apple ginger cake I thought perfect, will try it for sure. The only modification I made was the size of the apple slices from each apple. Recipe says 8 wedges per apple, I cut them so I had 14 wedges to each apple. Normally when I am entertaining I don’t experiment with new recipes but I took a chance and it was absolutely delicious. Some of my guests went back for seconds. I think that is a compliment. Will certainly make this again.
Nancy
Can this cake be frozen for later?
Crosby Molasses
Absolutely! The Sticky Upside Down Apple Ginger Cake can be frozen. To freeze, ensure the cake is completely cooled. Wrap it securely in plastic wrap or aluminum foil, and place it in an airtight container to prevent freezer burn. When you’re ready to indulge, simply thaw the cake in the refrigerator overnight. Before serving, you can bring it to room temperature or warm it up gently in the oven for a delightful treat. -Marie from Crosby’s kitchen
Zita D.
I did not bake this tasty looking cake yet but wondered if it can be cooked in the micro-oven for less time?
Thank you!
Zita D.
Crosby Molasses
Hello Zita,
We have never tried this recipe in a micro-oven. If you give it a try, please let us know :) -Marie at Crosby’s Kitchen
Tobi
This cake was fabulous! I sliced the apples about 1/4 inch thick & next time will overlap them in circular pattern as I want more apple in the cake. I grated ginger over the apples and next time will grate more and add to the batter as well. When we ate the first day it seemed a bit dry & we were disappointed, but in the following days it was moist …..perfectly moist! I used blackstrap, 1/2 cup with 1/4 cup honey. This cake was perfect with coffee in the morning. Others liked it with vanilla ice cream for dessert.
Denise
This cake is ridiculously easy for how delicious it is! I loved using melted butter. It was moist with a nice, tender crumb. I’ve made it twice now. 3 apples for the top seemed to be enough. I baked it at 330 degrees for 60 minutes.
Heather
YUMMY! I have made this twice (gluten-free flour) and it is delicious. I used a loaf pan plus 12 silicone lined muffin cups, increasing the butter/sugar base amounts and putting a bit in each muffin cup with some apple and topping both cake and muffins with a oat/crisp crumble for added texture. The muffins only take 20-25 minutes (skewer tested) and make a lovely presentation. Question: can I freeze this?
Jayanne
My house smells like fall. I cooked the cake in a rectangular glass pan smaller then a 9 X 13 and it is lovely Albeit I completely forgot the butter until it was in the oven for 7 minutes. I scooped out the batter carefully as not to disturb the apples mixed the melted butter and poured back over the apples and it seems perfect 😳
Samia
Hi ,I didn’t read about what you said to substitute the strap molasses with other stuff until I finished the cake with the strap one and it’s in the oven !!! Will see how is it going to turn out .. I will let you know.
Monique
9” wide pan with 2” high sides
Tried and was delicious!
Heidi
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.
Crosby Molasses
Thank you Heidi for your comments and for trying this recipe! -Marie from Crosby’s Kitchen
Carol
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.
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.
Deborah Houston
I made this in a regular 9″ round cake pan and it turned out beautifully.
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.
Nicole
We made this with plant based “butter” and oil, also used flax eggs. So plantbased dessert! Was easy and absolutely delicious ?
Cathy Mcgill
What is high side 9″ pan?
Crosby Molasses
Hi Cathy,
The high side is about 2”
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!
Debbie in DC
Usually refers to a “spring-form” pan, measuring 9 inches across the bottom and with a minimum of two-inch tall sides. A Bundt pan, which usually has fluted sides with a hole in the center, or an angel-food-cake pan would probably cook faster.
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.?
Crosby Molasses
Hi Diane, Thank you so much for sharing your thoughts on the recipe. Much appreciated.
Julia
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. :(
Crosby Molasses
Thanks for the tip.
Margaret MacNeil
I want to make this but only have Blackstar molasses. Can I use it in this recipe?
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.
Ruth
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!
giovanna
what is the difference between fancy and blackstrap molasses?
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.
Tracey
Waiting patiently for it to finish baking. Smells divine!
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.
Crosby Molasses
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.