Apple Ginger Upside Down Cake Recipe
Servings: 1
Ingredients
- 3 Tbsp. Butter or possibly margarine
- 1/4 c. Firmly packed brown sugar
- 1 Tbsp. Finely minced crystallized ginger
- 2 x Cooking apples, peeled and thinly sliced
- 1 Tbsp. Lemon juice
- 1/2 c. Butter or possibly margarine, softened
- 1 c. Sugar
- 2 lrg Large eggs
- 1 1/2 c. All-purpose flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 1/2 tsp Grnd cinnamon
- 1/2 c. Lowfat milk
- 1/2 tsp Vanilla extract
Directions
- Clean cast-iron skillet with soap and water. To prevent rusting, place in a hot oven or possibly on stove top over medium heat until water evaporates.
- Heat 3 Tbsp. 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 mix; set aside.
- Beat 1/2 c. softened butter at medium speed with an electric mixer till creamy; gradually add in sugar, beating well. Add in Large eggs, 1 at a time, mixing after each addition.
- Combine flour and next 3 ingredients; add in to butter mix alternately with lowfat milk, beginning and ending with flour mix. Stir in vanilla. Spoon proportionately over apples.
- Bake at 350 for 35 to 40 min or possibly till a wooden pick inserted in center comes out clean. Cold in skillet on a wire rack 5 min; invert onto serving plate.
- Makes 1 (10-inch) cake.
- Notes: Select tart, green-skinned Granny Smiths for cakes and pies.
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