Apple ginger upside down cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| ¼ | cup | Firmly packed brown sugar |
| 1 | tablespoon | Finely chopped crystallized ginger |
| 2 | Cooking apples; peeled and thinly sliced | |
| 1 | tablespoon | Lemon juice |
| ½ | cup | Butter or margarine; softened |
| 1 | cup | Sugar |
| 2 | larges | Eggs |
| 1½ | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cinnamon |
| ½ | cup | Milk |
| ½ | teaspoon | Vanilla extract |
Directions
Clean cast-iron skillet with soap and water. To prevent rusting, place in a warm oven or on stove top over medium heat till water evaporates.
Melt 3 tablespoons butter in a 10-inch cast-iron skillet. Remove from heat, and sprinkle with brown sugar and ginger.
Toss apple slices with lemon juice, and arrange over brown sugar mixture; set aside.
Beat ½ cup softened butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 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 350° 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. Makes 1 (10-inch) cake.
Notes: Select tart, green-skinned Granny Smiths for cakes and pies.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <SuzyWert@...> on Jan 22, 1998