Apple-Molasses Upside-Down Cake

Apple-Molasses Upside-Down Cake

This Apple-Molasses Upside-Down Cake combines gingerbread’s rich, spiced flavours with caramelized apples in a beautifully rustic dessert. Baked in a cast-iron pan, it’s a stunning twist on a Tarte Tatin that’s easier to make than it seems.

With a tender molasses cake topping caramel-coated apples, this dessert is perfect for autumn gatherings or cosy evenings. Serve it warm or at room temperature with a dollop of whipped cream for a comforting, show-stopping treat.

I baked it in my 25 cm cast-iron frying pan. Don’t be put off by the number of ingredients or steps; it’s pretty easy to make.

Ingredients

  • 75g Butter (about 5 tablespoons)
  • 1¾ cup Flour
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¾ cup Molasses
    substitute Golden syrup for a lighter colour and flavour
  • 1 Egg
  • 2 teaspoons grated peeled Ginger
  • ¼ cup Sugar (for cake)
  • ¼ cup Sugar (for caramel)
  • ⅓ cup Sour Cream
  • ¼ cup Milk
  • 3-4 Apples (choose a variety suitable for cooking)

Method

  1. Preheat oven to 180°C (350°F)
  2. Melt butter in an oven-proof pan. Set aside to cool while preparing for the next stage.
  3. Mix molasses, egg, ginger, and ¼ cup sugar in a large bowl.
  4. Add in sour cream, followed by the milk, mixing well.
  5. Sift flour, salt, cinnamon, baking soda, and baking powder.
  6. Gradually add dry ingredients to the molasses mixture.
  7. Add in 3 tablespoons of the melted butter from step 1, then set aside.
  8. Prepare apples by cutting them into 3 large pieces, leaving a triangular core behind. (These will seem larger than you expect, but the cake needs these large sizes.) Peeling the apples is optional, depending on how the variety’s skin responds to cooking.
  9. Add remaining ¼ cup sugar to butter and cook over medium-high heat until the sugar begins to caramelise. This should take 2-3 minutes.
  10. Add apples, stirring to coat them with the caramel.
  11. Cook rounded side down for about 3 minutes, or longer if you leave the skins on.
  12. Turn apples over and cook flat side down for about 5 minutes or until they soften.
  13. Space apples out evenly with the flat side down and pour the cake batter over them, spreading evenly.
  14. Bake for 30-40 minutes or until a skewer comes out cleanly.
  15. Cool for 10-15 minutes, then carefully invert onto a serving plate. It should fall out gently.

Serve with lightly whipped cream, either warm or at room temperature.

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