Comments on: gingerbread apple upside-down cake

By: Danielle

Danielle — Thu, 05 Apr 2012 14:26:20 +0000

Just made this last night. Haven’t tried it yet, going to take it over to the family’s house for Easter dinner tonight. It did take about 30 minutes longer than the anticipated 45-50 mins. I baked it in 10″ springform pan. Thanks for the recipe!

By: kiri

kiri — Mon, 19 Mar 2012 17:35:09 +0000

I just made this and it is AMAZING! Thanks for the great recipe! I served it with a little sour cream on top. Oh, and it also doubles as a great coffee cake in the morning since i forgot (on purpose) to buy cereal. whoops!

By: Char

Char — Sat, 24 Dec 2011 23:07:40 +0000

Help! My “carmel sauce” has turned into “crunchy toffee”! (It cooled on the pan almost instantly and hardened before I could add the apple silces). I dare say something went awry… Unless it will melt again while baking the cake?? I’m terrified I’ve done something wrong and will ruin my pan.

By: Kim

Kim — Sat, 24 Dec 2011 21:00:42 +0000

This has to be one of the best combinations of rich, airy, sweet, savory cakes I’ve ever had! Thank you for this new Christmas tradition!

By: Kat

Kat — Fri, 23 Dec 2011 21:16:06 +0000

Just pulled this baby out of the oven. I’m making it for Christmas eve and the then Christmas day, it looks so yummy! I messed it up a bit by pouring all the batter in a 9 inch pan, but it didn’t overflow. When I make it tomorrow I’ll follow another comenters suggestion and make some muffins with the overflow. Can’t wait to flip it!

By: Leyla

Leyla — Sun, 11 Dec 2011 20:14:24 +0000

This is in the oven right now as we speak.

Sadly I already effed it up and misread the pan size. I scooped some of the batter out and am praying it doesnt overflow in the oven.

On the side note, it tasted VERY delicious, and the stovetop caramel smelled soooo good when i was stirring it. Im positive this is a good recipe but my silly mishaps might have caused yet another kitchen disaster *sighs*

By: deb

deb — Wed, 23 Nov 2011 17:46:33 +0000

You just need to cook it until the graininess smooths — it’s just sugar, it will always melt.

By: Kate

Kate — Wed, 23 Nov 2011 17:22:31 +0000

I feel a bit dumb asking this, but for some reason when I make the brown sugar/butter caramel, it turns grainy rather than smooth and melted. Any idea what I’m doing wrong?

By: Susannah Woodbury

Susannah Woodbury — Mon, 21 Nov 2011 19:57:37 +0000

Deb– just saw comments 171 and 173 (missed them the first time through) so I won’t be waiting to flip the cake. Perhaps snagging a pie box from my neighborhood bakery?

By: Susannah Woodbury

Susannah Woodbury — Mon, 21 Nov 2011 19:48:55 +0000

Deb–I want to make this as a pumpkin pie alternative for Thanksgiving. I am planning on making it the day before Thanksgiving. For transportation purposes, can I leave the cake in the pan until I get to my parents house before “upside-downing” it? Thank you!

-Susannah