No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Apple Upside-down Gingerbread

  • Yield: One 9-inch square gingerbread.


  • One-fourth cup (one-half stick) butter
  • One-half cup light brown sugar
  • 2 large baking apples
  • 3 tablespoons sugar
  • 1 teaspoon soda
  • 1 teaspoon salt
  • One and one-fourth teaspoons ground ginger
  • One-half teaspoon ground cinnamon
  • One-half teaspoon ground nutmeg
  • One-half cup shortening
  • 1 large egg
  • 1 cup unsulphered molasses
  • One-half cup milk
  • Two and one-fourth cups sifted all-purpose flour
  • One-half cup hot water
  • Heavy cream, whipped (optional)


  • Preheat the oven to 325 degrees.
  • Melt the butter in a 10-inch heavy-bottomed skillet. Sprinkle the brown sugar uniformly over the bottom. Peel, core, and cut apples into one-half inch crosswise slices. Arrange them in the bottom of the skillet, overlapping the edges.
  • Combine the next 7 ingredients in a mixing bowl and mix well. Beat in the egg. Stir in the molasses. Add the milk alternately with the flour. Beat in the hot water.
  • Spoon the batter over the apples and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then invert onto a serving plate, but do not remove the pan for 5 minutes. This permits sugar and butter topping to run down over cake. Serve with the whipped cream, if desired.

Recipe Details