Thursday, May 21, 2015

Apple Ginger Upside-down Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins


  • Servings: 6
  • 1/4 cup unsalted butter, melted
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons finally chopped crystallized ginger
  • 2 tablespoons currants or 2 tablespoons raisins
  • 1 granny smith apple, peeled, cored, and sliced thin
  • 1 tablespoon fresh lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon double-acting baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1/4 cup granulated sugar, plus
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla
  • whipped cream or vanilla ice cream, as an accompaniment


  • 1 onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 tablespoons of the ginger, and the currants.
  • 2 in a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants.
  • 3 into another small bowl sift together the flour, the baking powder, the salt, and the cinnamon. in a bowl with an electric mixer beat the eggs with the granulated sugar and the vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted.
  • 4 fold in the flour mixture gently but thoroughly, pour the batter over the apple slices, and bake the cake in the middle of a preheated 400°f oven for 20 to 25 minutes, or until the tester comes out clean.
  • 5 run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream, sprinkled with the additional ginger.

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