Upside-Down Gingerbread

Recipe by Susan Reid

Blueberries, peaches, apples, and ginger are all high on the list of good (and good-for-you) things to eat, and they complement each other beautifully in this incredibly easy-to-make upside-down cake. Depending on what's in season and the flavors you're craving, choose your fruit of choice and get ready for a grand reveal when you invert the cake!

15 mins
40 to 50 mins
55 mins
one 9" round or 8" square cake
Upside-Down Gingerbread - select to zoom
Upside-Down Gingerbread - select to zoom
Upside-Down Gingerbread - select to zoom


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  1. Preheat the oven to 350°F. Lightly grease a 9" round pan or an 8" square pan that's at least 2" deep; line with parchment and grease the parchment.

  2. To make the topping: Whisk together the sugar and Instant ClearJel (or flour) and sprinkle over the berries. Stir to coat, then spread the berry mixture evenly in the bottom of the prepared pan.

  3. To make the cake: In a large mixing bowl, combine all of the ingredients, mixing well. Pour the batter over the prepared topping.

  4. Bake the gingerbread until the top is firm and a toothpick or thin paring knife inserted in the center comes out clean; 40 to 45 minutes for an 9" round pan and 45 to 50 minutes for an 8" square pan. 

  5. Remove the cake from the oven and let it cool on a rack for 10 minutes.

  6. Run a knife or thin spatula around the edge of the cake and turn it out, bottom (fruit) side up onto a serving plate. If any of the fruit sticks to the bottom of the pan, simply scrape it back atop the cake.

  7. Serve the cake warm, garnished with whipped cream if desired.

  8. Storage information: Store the gingerbread, covered, at room temperature for up to five days; freeze, well wrapped, for up to a month.

Tips from our Bakers

  • To make peach upside-down gingerbread, combine the following ingredients in a small saucepan or microwave-safe bowl: 
    -   4 tablespoons (57g) butter
    -   1/3 cup (71g) brown sugar, packed
    -   1 tablespoon water or peach brandy
    Heat the mixture until the butter is melted. Spread the syrup into the prepared pan. Top with 3 cups peeled, pitted, sliced fresh peaches or frozen peach slices (thawed), placing the slices side by side in a neat single layer. Pour the cake batter over the peaches, and proceed with the recipe as written.

  • To make apple upside-down gingerbread, whisk together the following ingredients in a small bowl:
    -   1/3 cup (66g) granulated sugar
    -   1 teaspoon cinnamon
    -   1/2 teaspoon ginger
    Peel and slice 2 large, firm cooking apples, such as Granny Smith or Cortland. Dredge them in the sugar/spice mixture, and place them artfully in the prepared pan. Sprinkle on any leftover sugar/spice mixture. Pour the batter over the apples, and bake the cake as directed.