A delightful twist on the classic apple upside-down cake, featuring a caramelized apple topping and a moist spiced cake base.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Place the butter for the topping in a 9x9-inch baking pan and let it melt in the oven.
Keep an eye on the butter to prevent it from browning too much.
Sprinkle the brown sugar evenly over the melted butter.
Use a spatula to spread the sugar evenly for consistent caramelization.
Arrange the apple slices over the sugar mixture, cut side down.
Overlap the slices slightly for a decorative pattern.
In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon, and ginger.
Sift the dry ingredients to avoid lumps.
Add the milk, softened butter, egg, and vanilla extract to the dry ingredients and mix until smooth.
Mix just until combined to avoid overworking the batter.
Pour the batter over the arranged apples in the pan, spreading it evenly.
Gently tap the pan on the counter to remove air bubbles.
Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the cake cool in the pan on a wire rack for 5 minutes.
Cooling slightly helps the cake hold its shape when inverted.
Run a knife around the edges, then invert the cake onto a platter.
Tap the bottom of the pan gently to release the cake.
Serve warm with a scoop of vanilla ice cream.
The warmth of the cake enhances the flavor of the ice cream.
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