>From the That's My Home website...
Apple Ginger Upside-Down Cake
1/4 C. butter
1/3 C. (packed) brown sugar
1/2 t. ground ginger
4 large Granny Smith apples (about 28 oz.), peeled, quartered, cored, cut into
3 T. minced crystallized ginger
1/3 C. minced crystallized ginger
4 T.. plus 1 1/4 C. all-purpose flour
1 t. baking powder
1/4 t. salt
1 C. (packed) brown sugar
6 T. butter, room temperature
2 large eggs
1/2 t. vanilla extract
1/4 C. whole milk
1 C. chilled whipping cream
2 T. sugar
1/4 t. ground ginger
Make topping: Position rack in center of oven and preheat to 350° F. Butter
9-inch-diameter cake pan with 2-inch-high sides. Melt butter in small saucepan
over medium heat. Add sugar and cook until mixture bubbles, about 3 minutes.
Remove from heat. Stir in ground ginger. Pour mixture into prepared pan,
spreading with spatula to distribute evenly. Tightly overlap apples atop sugar
mixture, making 2 layers of apples. Sprinkle crystallized ginger atop apples.
Make cake: Mix crystallized ginger with 1 tablespoon flour in small bowl.. Sift
1 1/4 cups plus 3 tablespoons flour, baking powder and salt into medium bowl.
Using electric mixer, beat brown sugar and butter in large bowl until light and
Beat in eggs 1 at a time. Beat in vanilla. Mix in sifted dry ingredients
alternately with milk. Stir in ginger mixture. Spoon batter atop apples in pan.
Bake cake until brown on top and tester inserted into center comes out clean,
about 1 hour. Cool cake in pan on rack 15 minutes.
Whip cream, 2 tablespoons sugar and ground ginger in another medium bowl to
Run small knife around edges of pan to loosen cake. Place platter over cake and
invert cake onto platter.
Serve warm or at room temperature with cream. (Can be made 6 hours ahead. Cover
cake; let stand at room temperature. Cover and chill cream.)
Serves 8 to 10.
Rhonda G in Missouri
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