Tomato-Spice Upside-Down Cake

20 ingredients
4 steps

Ingredients

  • 3 tablespoons brown sugar
  • 2 tablespoons butter
  • 2 teaspoons grated peeled fresh ginger
  • Cooking spray
  • 1 green tomato, seeded and thinly sliced
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1/2 cup molasses
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup fat-free milk
  • 2 large egg whites
  • 1 tablespoon powdered sugar

Directions

  1. 1
    Place first 3 ingredients in a 9-inch round cake pan coated with cooking spray. Place pan over medium-low heat until sugar and butter melt, stirring frequently. Arrange tomato slices in a single layer over sugar mixture. Set aside.
  2. 2
    Preheat oven to 350°.
  3. 3
    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 5 ingredients (baking powder through salt); stir with a whisk. Place granulated sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended. Add molasses and egg yolks, 1 at a time; beat well after each addition. Beat in vanilla. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
  4. 4
    Beat egg whites with a mixer at high speed until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Place a plate upside down on top of cake, and invert onto plate. Cool completely. Sprinkle with powdered sugar.

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