Apple Ginger Upside-Down Cake

Name: Apple Ginger Upside-Down Cake
Ingredients: 1/2 stick (1/4 cup) unsalted butter, melted; 1/4 cup firmly packed light brown sugar; 2 tablespoons finally chopped crystallized ginger plus additional for garnish; 2 tablespoons currants or raisins; 1 larger MacIntosh or 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 plus 2 tablespoons granulated sugar; 1/2 teaspoon vanilla; whipped cream or vanilla ice cream as an accompaniment

14 ingredients

7 steps

Ingredients

1/2 stick (1/4 cup) unsalted butter, melted
1/4 cup firmly packed light brown sugar
2 tablespoons finally chopped crystallized ginger plus additional for garnish
2 tablespoons currants or raisins
1 larger MacIntosh or 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 plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla
whipped cream or vanilla ice cream as an accompaniment

Directions

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.
4

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.
5

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 400F.
6

oven for 20 to 25 minutes, or until the tester comes out clean.
7

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.