apple gingerbread upside down cake

Yes- that's the name of this recipe. You're all probably thinking- looks great why didn't you tell me about this sooner?! I know I know. But let's not kid ourselves- you can still make this. Especially if you live somewhere that will be snowy and cold til March or dare I say April. When I saw the post I knew I had to try it. I won't take any credit for it but tell you to look right to Smitten's blog- she is what makes me want a good camera!

I will say, this recipe took much longer than the directions said to cook. In fact, it wasn't completely cooked through in the middle which was somewhat of a bummer. I would recommend eating it right out of the oven when it's still warm and the apples and gingerbread flavours can melt into some nice vanilla bean ice cream. Go on- make it. It's so pretty as well, so you're sure to impress. I used a spring form pan instead of the recommended 9 inch round cake pan and loved that method a lot as well. Happy Baking...


Comments

  1. That looks mighty tasty. Gonna have to give it a try. Love your blog, btw. i'll add you to my links:)

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