Upside Down Apple Molasses Cake
If you could put a season into a cake, this Upside Down Apple Molasses Cake would epitomize Autumn! There’s apples, of course, flavored with molasses, fresh ginger, cinnamon … doesn’t that make you want to put on a cozy sweater and go on a hay ride?
A one-bowl cake
The liquid ingredients are milk, sour cream, egg, and molasses. You could use a lighter colored molasses for a lighter cake, but I like to use organic unsulfured molasses. It’s so delicious! Use a large bowl to whisk the liquid ingredients together along with the sugar.
The cake itself is easily made by hand in one bowl. Measure out the dry ingredients, then add them to the liquid by hand. That Danish dough whisk comes in quite handy for this task!
What apples should be used for Upside Down Apple Molasses Cake?
I like to use a a sturdy, crisp apple that is still sweet … like a Pink Lady Apple or a Braeburn. They hold their shape really well and are absolutely tasty.
How to prepare the apples
Peel the apples, cut them into quarters, and remove the core. Melt some butter in the skillet, then add ¼ cup of the sugar to it. Cook it until the sugar begins to caramelize, then add the apples, turning them to coat them in the butter and sugar. Cook for about 3 minutes on each side. Be careful of the heat because the sugar can burn quickly!
Pour the batter over the apples, and bake the cake for 30-40 minutes. Your house will smell amazing!
How to serve Upside Down Apple Molasses Cake
This type of cake just begs for ice cream or whipped cream! The richness of the molasses and ginger tastes so good with some cream.
Upside Down Apple Molasses Cake
- 1 3/4 cups all-purpose flour I use a gluten-free 1:1 flour blend
- 1 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup organic, unsulphured molasses
- 1 large egg
- 2 teaspoons grated and peeled ginger
- 1/2 cup sugar divided
- 1/3 cup sour cream
- 1/4 cup whole milk
- 3-4 crisp apples, peeled, cored, and cut in quarters I like Pink Lady or Braeburn
- Ice cream or whipped cream for serving
- Preheat oven to 350°F.
- Melt butter in a 10-inch cast-iron or other oven-proof skillet; set aside.
- Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl.
- Whisk molasses, egg, ginger, and ¼ cup sugar in a large bowl, whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 Tablespoons of melted butter from the skillet. Set aside.
- Add the remaining ¼ cup of sugar to the butter that's left in the skillet. Cook over medium-high heat until the sugar begins to caramelize, 2-3 minutes. Do not stir, but swirl the butter and sugar around in the pan to get it to melt and start turning color. Add the apples and turn to coat them with the sugar and butter. Cook on the rounded side for about 3 minutes adjusting the heat as needed to keep the sugar from getting too brown. Turn the apples over and cook the sides until they begin to soften, about 5 minutes longer. Space the apples evenly in the skillet and pour the cake batter over.
- Put the skillet in the oven. Bake until a toothpick or cake tester inserted into the center comes out with a few moist crumbs on it, 30-40 minutes.
- Cool the cake in the skillet for 10 minutes, then carefully invert onto a plate. Serve the cake warm or at room temperature.
- Serve with ice cream or whipped cream.