Individual Gingerbread Apple Upside Down Cakes Recipes

Steps:

• Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4 cup of butter in a medium skillet over medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and set aside.
• Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.
• Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes.
• Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.

Steps:

• Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.

Steps:

• Preheat the oven to 325 degrees. Grease the rim of a 10-inch cake pan with 1 tablespoon of the butter and then place it in the pan. Set the pan over very low heat and melt the butter across the bottom of the pan. Add the brown sugar and distribute evenly.
• Make circles of overlapping apple slices on top of the brown sugar. Chop any remaining slices and place them in the gaps.
• Using a mixer, blend 1/2 cup of the butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
• In a medium bowl, whisk together the egg, molasses and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
• Pour the batter into the pan. Bake for 45 to 50 minutes. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter. Serve warm or cool with very softly whipped cream.

Steps:

• 1. Make the topping. Preheat the oven to 325°. Grease a 10-inch cake pan. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps. cream.
• 2. Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy. In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated. Pour the batter into the pan. Bake at least 45 to 50 minutes or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter
• 3. Serve warm or cold with softly whipped cream.