Gingerbread Apple Upside-down Cake

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This wonderful cake begins with a box of Hodgson Mill Whole Wheat Gingerbread Mix. Not only does the mix give this dessert a more nutritious beginning, it makes things so much easier and faster. The perfect amount of whole-wheat flour, spices, molasses and brown sugar are already measured and need only be mixed with a few other ingredients to get things underway. Peel a few apples, make a little caramel and you will be in dessert heaven before you know it. Gingerbread apple upside-down cake here we come!

Ingredients

  • 4 Tbsp butter, plus extra for greasing the pan
  • 1/2 cup dark brown sugar
  • pinch salt
  • 3 medium apples, peeled, cored and cut into ¼-inch slices
  • 1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1/4 cup honey
  • 1 1/2 cups buttermilk, room temperature
  • 1 box Hodgson Mill Whole Wheat Gingerbread Mix

Directions

Preheat oven to 350˚ F. Grease a 10-inch cake pan. Melt butter in a small saucepan and then add brown sugar. Stir to combine and let simmer for four minutes. Stir caramel mixture occasionally, but not continuously. Swirl in salt and remove from heat. Pour into the bottom of the cake pan. Arrange apple slices on top of the caramel. Chop up any remaining apple and distribute evenly over the slices to fill in any gaps.

Mix butter and the sugar in a large mixing bowl until light and fluffy. In a medium bowl, combine the egg, buttermilk and honey. Alternate adding the gingerbread mix and the buttermilk mixture to the creamed butter and sugar. Begin and end with the gingerbread mix.

Pour the batter into the pan over the apples. Bake at 350˚ F for 50 minutes to one hour or until the sides of the cake pull away slightly from the edges of the pan and a toothpick comes out clean when inserted in the middle of the cake. Let the cake cool for five minutes on a rack and then turn out onto a platter. Scrape the pan for any leftover apples and/or caramel and add back to top of the cake.

Serve warm or cool with a scoop of vanilla ice cream.



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