Comments on: gingerbread apple upside-down cake

By: Sue

Sue — Sun, 21 Feb 2010 21:58:10 +0000

Just made this cake for my dad’s 75th birthday dinner tonight. Can’t wait to try it. Have been wanting to sneak a taste, but they’d all notice a chunk missing.

By: Ashley

Ashley — Mon, 18 Jan 2010 04:17:49 +0000

We made this cake for Thanksgiving (posted photos at http://www.hitherandthither.net/2009/11/thanksgiving-for-two.html) and loved it. However, I must say that we preferred the NY Times recipe more as we tried it the next time we made the cake. Since then, it made two subsequent appearances at Christmas! Huge hit… Thank you!

By: Stephanie B

Stephanie B — Sat, 02 Jan 2010 20:13:08 +0000

Wow, this cake is excellent! In an effort not to go to the store, I used golden yellow sugar instead of dark in the topping, and milk with a splash of white vinegar in it as a buttermilk substitute, and it worked wonderfully. My apartment smells amazing. I will definitely be making this one again!

By: hallie

hallie — Mon, 28 Dec 2009 19:02:50 +0000

i made this for christmas day. threw in sliced pears instead of apples and used a 10 1/2″ cast iron skillet to bake it. it looked right but tasted funky. too dense and not ginger bread like at all. i was pretty bummed and can’t figure out what went wrong.

By: Mamz

Mamz — Sat, 19 Dec 2009 18:32:09 +0000

Hi — I am in the midst of making this! I have now made the topping three times and had to start over because it turns to penuche. I am going to just mix the butter and brown sugar and throw it in the pan w/out simmering! Helpful to read all these comments though — I am also going to add candies ginger, fresh ginger and powdered as I do with my ginger snaps

By: Karen

Karen — Thu, 17 Dec 2009 23:26:14 +0000

Yum! I have been wanting to make this cake, so when we were invited to a dinner party last weekend, I asked if I could bring desert. I had to hunt all over to find a 10″ pan (actually had to buy one, and it was hard to find). The cake was so good! My husband was disappointed that there were no leftover slices to bring home. I did add about a tablespoon of fresh diced ginger (LOVE ginger) and think I will probably add even more the next time I make it. I would like to try it with pears too. Thanks, Deb for the recipes. I am excited because I am going to be a grandma to a little baby boy in February, and I love looking at your little guy!
Oh…and I have Snickerdoodles in the oven right now! :)

By: selena

selena — Mon, 14 Dec 2009 13:57:36 +0000

My cake was a lot lighter too (comment #225) and I used the correct amount of molasses. But it didn’t bother me a whit. Delicious! Thank you.

By: betty47

betty47 — Sun, 13 Dec 2009 19:00:29 +0000

I LOVED this cake. I made it for a dinner party a week ago and again for the first night of Hanukkah/sister’s birthday. EVERYONE loved it.

Mary, the first time I upped the powdered ginger to 1 1/2 Tablespoons because 1 tsp seemed a little meager. It was teriffic. The second time I was almost out of ginger so I put in the 1 1/2 tsps of powdered that was left and about a TBS of fresh ginger–it was great too. I didn’t notice much difference between the two cakes. I also increased the cinnamon to 1 TBS both times. Thank you for all the great recipes with the thoughtful reviews and tips. It really saves me time in the kitchen.

By: Kate

Kate — Thu, 10 Dec 2009 04:15:03 +0000

yum, i made this last night, it is awesome

By: Realisa

Realisa — Wed, 09 Dec 2009 04:33:05 +0000

I sliced the apples on a mandolin, thin as potato chips. Very, very good alteration. Next time I make this I will put a brown sugar, pecan crumble on the top (post baking, the bottom)to add texture.