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October 23, 2020

Ginger and Apple Upside down cake!

Posted on July 18, 2013 by in baked goods

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Ginger Rogers and Fred Astair were  perfect partners and graced many dance floors and movie screens  with elegance, electricity and vivacity of their pairing. They moved and danced together as one, a “perfect pair” some people called them.

Ginger and apple are perfect partners too! Ginger being the warm one in the relationship while apple yields a fresh crisp element to this cake. Then again ginger flirts with so many flavors. She (ginger) is quite comfortable with Asian flavors and this Tom Yum Goong Soup will never be the same without the healing warmth of ginger. I can hardly imagine a Christmas in Hermanus without liters and liters of the South African classic Ginger Beer. The first winter dessert I made this year was an Pear and Quince crumble and it was just so delicious with the spicy gingery kick!


This cake is everything you want from winter, substantial, warm, fragrant and it kind of makes you miss mom or gran’s kitchen! It has all the elements to take you on a trip down memory lane! By now you should know that I  like using one basic recipe and tweak it in a million different ways. This cake is my tweak on the classic sponge. The classic sponge being equal quantities of butter, flour and sugar with of course eggs and your flavorings. For this cake, I changed half the flour to almond flour and believe me, a small change made the world of difference! The cake was so moist and the flavors of apple and spice worked beautifully with the nutty texture.

I can imagine that the apple can be replaced with pears, oranges, quince, berries, even canned fruit if you cannot get you hands on fresh fruit.  The star of cause is ginger and this has to stay. I used fresh, but feel free to try the dry version, only adapt your quantity!


 Ginger and Apple Upside Down Cake

makes 1 25 cm cake


2 – 3 big Granny Smith apples

100 ml sugar

10 cm fresh ginger – peeled

125 ml self raising flour

125 ml ground almonds

250 ml caster sugar

250 ml butter

3 ml salt

3 eggs

5 ml baking powder

80 ml milk

zest of 1 lemon


Preheat the oven to 180 C. Spray a spring form pan with Spray n Cook and line the bottom of the pan with baking paper.  Pour the 100 ml sugar in the bottom of the pan and even it out. Grate the ginger with a fine grater over the sugar. Peel and cut the apples in thin slices and arrange in a circular fashion on the sugar and ginger. Place all other ingredients in your mixer and mix on high speed until the cake mixture is creamy  and pale in color. Spoon over the apples and smooth with a knife or back end of a spoon. Bake for 30-35 minutes or until a skewer comes out clean when inserted into the cake. Enjoy with a dollop of whipped cream.


 Twitter follow me button Pear, Quince and Ginger crumble   a heartwarming welcome to winter!

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3 Responses to “Ginger and Apple Upside down cake!”

  1. Joy 25 July 2013 at 6:30 pm #

    Wow! Looks absolutely delicious! Can’t wait to impress my guests with these two recipes

  2. Zirkie 25 July 2013 at 6:58 pm #

    I love ginger and this cake looks scrumptious, Nins!

  3. Robert 29 July 2013 at 10:24 am #

    Nina, the “Ginger and up side down up side cake is absolutely a must do try. It is fabulous!!!!!!

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