Upside Down Apple Molasses Cake
Serves: 8-10
  • 5 tbsp unsalted butter
  • 1 + ¾ cups all purpose flour
  • 1 tsp table salt
  • 1 tsp ground cinnamon
  • ¾ tsp baking soda
  • ½ cup original molasses
  • 1 large egg
  • 2 tsp grated peeled ginger
  • ½ cup brown sugar, divided (You can use white sugar as well)
  • ⅓ cup sour cream
  • ¼ cup buttermilk (You can use whole milk as well)
  • 3-4 honeycrisp or pink lady apples (about 2 pounds), peeled
  1. Place a rack in the middle and heat oven to 350F.
  2. Melt 5 tbsp butter. Whisk flour, salt, cinnamon and baking soda in a medium bowl. In a large bowl, mix molasses, egg, ginger and ¼ cup sugar. Add sour cream and buttermilk. Whisk it all together. Then gradually mix in the dry ingredients. Once you get a smooth batter, add 3 tbsp melted butter. Set aside.
  3. Peel the apples. Cut thin slices about ½ inch thick. Add remaining ¼ cup sugar to the remaining butter. Cook over medium-high heat until sugar begins to caramelize 4-5 mins. Add apples, stir to coat. Let them cook for 5-8 mins. Then flip and cook again for 8-10 mins till your house fills up with an amazing aroma. Make sure they don't get too soft or they might break while flipping the cake.
  4. Space apples evenly in an 8" oven proof pan and then pour the batter. Bake it for 30-40 mins or until a knife inserted into the center comes out clean.
  5. Let cake cool in pan for 10 mins. Then flip carefully onto a plate. Serve warm or at room temp.
Recipe is adapted from Feb issue of Bon Appetit.
Recipe by Naive Cook Cooks at