Apple-Molasses Upside-Down Cake
A warm and comforting upside-down cake featuring caramelized apples and a rich molasses-spiced batter. This rustic dessert combines Honeycrisp or Pink Lady apples with aromatic cinnamon and fresh ginger for a delightful autumn treat.
Ingredients
- •5 tablespoons unsalted butter
- •1¾ cups all-purpose flour
- •1½ teaspoons kosher salt
- •1 teaspoon ground cinnamon
- •¾ teaspoons baking soda
- •½ teaspoons baking powder
- •¾ cup mild-flavored (light) molasses
- •1 large egg
- •2 teaspoons grated peeled ginger
- •½ cup sugar
- •⅓ cup sour cream
- •¼ cup whole milk
- •3½ whole Honeycrisp or Pink Lady apples
- •2 pounds apples
- •peeled
Cooking Instructions
- 1.
Place a rack in middle of oven; preheat to 350°F. Melt butter in a 10" (as measured across the bottom) cast-iron or other ovenproof skillet; set aside.
5 min
- 2.
Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl. Whisk molasses, egg, ginger, and 1/4 cup sugar in a large bowl. Whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 tablespoons melted butter from skillet. Set aside.
10 min
- 3.
Place 1 apple on a work surface stem up. Cut a large piece of apple from 1 side, leaving core behind. Rotate apple and repeat twice for a total of 3 large pieces (a triangular core will remain). Repeat with remaining apples.
10 min
- 4.
Add remaining 1/4 cup sugar to butter in skillet. Cook over medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples; stir to coat. Cook apples rounded sides down for 3 minutes, then turn over and cook flat sides down until beginning to soften, about 5 minutes longer. Space apples evenly in skillet flat side down and pour cake batter over.
15 min
- 5.
Transfer skillet to oven. Bake until a cake tester inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.
35 min
- 6.
Let cake cool in skillet for 10 minutes, then carefully invert onto a plate. Serve cake warm or at room temperature.
10 min
