Ingredients Jump to Instructions ↓

  1. Apple Ginger Upside-Down Cake

  2. 1/2 stick unsalted butter, melted (1/4 cup)

  3. 1/4 cup firmly packed light brown sugar

  4. 2 tablespoons finally chopped crystallized ginger plus additional for garnish

  5. 2 tablespoons currants or raisins

  6. 1 large MacIntosh or Granny Smith apple, peeled, cored, and, sliced thin

  7. 1 tablespoon fresh lemon juice

  8. 1/2 cup all-purpose flour

  9. 1/2 teaspoon double-acting baking powder

  10. 1/4 teaspoon salt

  11. 1/2 teaspoon cinnamon

  12. 2 large eggs

  13. 1/4 cup plus 2 tablespoons granulated sugar

  14. 1/2 teaspoon vanilla

  15. whipped cream or vanilla ice cream as an accompaniment

  16. Onto an 8-inch round cake pan pour the butter, swirling the pan,

  17. and sprinkle it with brown sugar, 2 tablespoons of the ginger, and the currants. In a small bowl toss the apple slices with the lemon

  18. juice and arrange them evenly over the currants. Into another

  19. small bowl sift together the flour, the baking powder, the salt,

  20. and the cinnamon. In a bowl with an electric mixer beat the eggs

  21. 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the

  22. beaters are lifted. Fold in the flour mixture gently but thoroughly,

  23. pour the batter over the apple slices, and bake the cake in the

  24. 400F. oven for 20 to 25 minutes, or until the tester comes out clean. Run a sharp knife around the

  25. edge of the pan, invert the cake onto a serving plate, and serve

  26. it warm with the whipped cream, sprinkled with the additional

  27. ginger.


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