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

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