Apple Upside-Down Gingerbread

I stumbled across this recipe at The Barefoot Kitchen Witch and needed to try it. Obviously, because I can't leave well enough alone, I adapted it. For one, I cut the ingredients in half, because I don't need 2 dozen tiny cakes!!!

They turned out marvelously, awesome warm but would probably like some ice cream too.


Dry Ingredients
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp baking soda
1/4 tsp ground cloves

Wets #1
1/4 cup butter, room temperature
1/4 cup light brown sugar
1/4 cup molasses
1/4 cup honey (or maple syrup?)

Wets #2
1 small egg
1 1/2 T sour cream

1/2 cup boiling water


2 apples
extra cinnamon, ginger and sugar

1. Peel the apples, slice into <1/4" thick rounds, remove the core, and trim to fit into the bottom of the muffin tin spots. I used a wine glass to make circles. (the recipe I adapted cutely used a tiny star cookie cutter to cut out the cores)

2. Toss the apple rounds with a little cinnamon, ginger and sugar. Set aside.

3. Now, preheat the oven to 350 degrees F. Butter up a muffin tin (for a dozen)

4. mix all dry ingredients

5. In the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy.

6. Add in the molasses and honey and combine with the whipped butter & sugar

7. Mix the egg and sour cream together in a small bowl and set aside.

8. Place one apple round in the bottom of each muffin section of the tin.

9. boil your water

10. Alternate adding the dry mixture and egg/sour cream mixture into the butter and sugars. Mix only until combined; you don't want to overwork the flour as it'll make your gingerbread tough.

11. Once you've mixed in the last of the flour mixture, pour in your cup of boiling water and mix everything together just enough til the batter is thinner and pourable.

12. Ladle the batter into the tins. Leave 1/2 inch from the top to allow for rising.

13. bake for about 15-20 minutes (rotating for even cooking)until the edges of the wee cakes are just pulling from the sides, the tops feel "pillowy", and a toothpick comes out clean.

14. let cool in the tins for a few moments, run a table knife around the edge of each cake, then overturn with force onto a cooling rack and let rest there a bit. With luck, the cakes will come right out. Gently remove any apples that stay behind and place them back onto the cakes.

15. Eat.