Ginger Apple Upside-Down Cake
Warm spices, tender apples, and a buttery brown sugar topping make this Ginger Apple Upside-Down Cake a wonderful autumn dessert. Inspired by a Salt Free favorite first published in 2002, this updated version combines a moist, molasses-spiced cake with beautifully caramelized apples. Delicious served warm or at room temperature, it’s a lovely way to celebrate fall.
Serves: 12 | Prep Time: 20 minutes | Cook Time: 40-50 minutes | Total Time: 75-85 minutes (including cooling)
Why You’ll Love This Recipe
Tender, caramelized apples create a beautiful topping without frosting.
Molasses, ginger, cinnamon, and cloves bring warm autumn flavors to every bite.
Sour cream keeps the cake moist and tender.
Reduced-sodium baking powder helps lower the sodium compared with traditional baking powder.
A classic Salt Free recipe from 2002 gets a delicious modern makeover.
Perfect for fall gatherings, holiday desserts, or enjoying with an afternoon cup of tea.
Ingredients
For the Apple Topping
3 tablespoons unsalted butter, melted
⅓ cup packed light brown sugar
2 medium Granny Smith apples, peeled, cored, and sliced ¼-inch thick
¼ teaspoon ground cinnamon
For the Ginger Cake
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1¾ cups all-purpose flour
2 teaspoons reduced-sodium baking powder
1½ teaspoons ground ginger
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
½ cup unsalted butter, softened
⅓ cup packed dark brown sugar
¼ cup granulated sugar
2 large eggs, room temperature
¼ cup unsulfured molasses
½ cup sour cream, room temperature
¼ cup milk
1 teaspoon vanilla extract
1 teaspoon freshly grated ginger (optional)
Instructions
1. Preheat the Oven
Preheat the oven to 350°F. Lightly grease the sides of a solid-bottom 9-inch round cake pan (at least 2 inches deep).
2. Prepare the Apple Topping
In a small bowl, combine the melted butter, light brown sugar, and ¼ teaspoon cinnamon. Spread the mixture evenly across the bottom of the prepared cake pan.
3. Arrange the Apples
Arrange the apple slices in overlapping concentric circles over the brown sugar mixture, beginning at the outer edge and working toward the center. Set aside.
4. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, reduced-sodium baking powder, ground ginger, cinnamon, and cloves until evenly combined.
5. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar with an electric mixer for 2–3 minutes, until light and creamy.
6. Add the Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each addition. Add the molasses, vanilla extract, and freshly grated ginger (if using). Mix until combined.
7. Prepare the Cake Batter
In a small bowl, whisk together the sour cream and milk. Add the flour mixture to the butter mixture in three additions, alternating with the sour cream mixture in two additions. Begin and end with the flour mixture, mixing on low speed just until incorporated. Avoid overmixing.
8. Assemble the Cake
Carefully spoon the batter over the arranged apples. Using a spatula, gently spread the batter evenly to the edges of the pan without disturbing the apple arrangement.
9. Bake the Cake
Bake on the middle oven rack for approximately 40–50 minutes, or until the center springs back lightly when touched and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover with aluminum foil.
10. Cool and Invert
Allow the cake to cool in the pan for 10–15 minutes. Run a thin knife around the edge to loosen it. Place a serving platter over the pan and carefully invert. Lift off the pan and gently reposition any apple slices that may have remained attached.
11. Serve and Enjoy
Serve slightly warm or at room temperature. Enjoy on its own or with a dollop of lightly sweetened whipped cream.
Cook’s Notes
Choose the right apples: Granny Smith apples provide a lovely tart contrast to the sweet brown sugar topping. Honeycrisp apples are another good option.
Use the right pan: A solid-bottom 9-inch round cake pan, at least 2 inches deep, works best. Avoid springform pans, as the buttery topping may leak during baking.
Don’t overmix: Mix the batter just until combined to keep the cake tender.
Watch the cooling time: Allow the cake to rest for 10–15 minutes before inverting. Waiting too long may cause the caramelized topping to stick to the pan.
Make Ahead
This cake can be prepared a day before serving. Allow it to cool completely, then cover and refrigerate. For the best flavor and texture, let it come to room temperature before serving, or gently warm individual slices.
Storage
Store leftover cake covered in the refrigerator for up to 3 days. Bring individual slices to room temperature or warm briefly before serving.
Complete the Meal
Finish a cozy autumn dinner with this Ginger Apple Upside-Down Cake. It’s a delicious dessert following our Italian Pot Roast, or serve it after a comforting bowl of White Bean, Fennel and Farro Soup with Kale. For a relaxed weekend gathering, it also pairs beautifully with Smoky Barbecue Brisket with Homemade Salt-Free Sauce.
Kitchen Favorites
A couple of kitchen essentials make preparing this cake even easier:
* Rumford Reduced Sodium Baking Powder – A favorite for baking delicious cakes and desserts with less sodium.
* 9-Inch Round Cake Pan – A solid-bottom pan with sides at least 2 inches deep is ideal for upside-down cakes.
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Discover more of our favorite baking tools, cookware, and everyday kitchen essentials in the Salt Free Amazon Kitchen Store.
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