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| | Apple Ginger Upside Down Cake
3 tablespoons of butter or margarine
1/4 cup of firmly packed brown sugar
2 tablespoons of finely chopped crystallized ginger
2 Granny Smith apples, peeled, cored, and thinly sliced
1 tablespoon of lemon juice
1/2 cup of butter or margarine, softened
1 cup of sugar
2 large eggs
1 1/2 cups of all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 cup of milk
1/2 teaspoon of vanilla extract
Melt 3 tablespoons of butter in a 10 inch cast iron skillet. Remove from heat, and sprinkle skillet with brown sugar and ginger, set aside.
Toss sliced apple with lemon juice to prevent browning, and arrange on brown sugar mixture, set aside.
Beat 1/2 cup of butter at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Add eggs, one at a time, mixing after each addition.
Combine flour and next 3 ingredients, add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon evenly over apples.
Bake at 350ºF. for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 5 minutes, invert onto serving plate. Yield: one 10 inch cake. |
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