|  | | | Apple Ginger Upside-down Cake |
| | | 1/4 cup | unsalted butter | melted
| 1/4 cup | Brown Sugar | Firmly packed | |
2 Tb | Ginger Crystallized | finely chopped | 2 Tb | Currants | | 1 Lg. | Granny Smith Apple | peeled, cored and sliced thin. | 1 Tb. | Lemon Juice
| Fresh | 1/2 cup | Flour All Purpose |
Sifted | 1/2 ts. | baking powder |
double acting | 1/4 ts. | salt | | 1/2 Ts. | cinnamon ground | | 1/2 cup |
sugar granulated | | 2 Tb. | sugar granulated
| | 1/2 ts. | vanilla extract | pure.
| | Whipped Cream or ice cream as a topping | |
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| | | - Into an 8 inch round cake pan pour the butter, swirling the pan and sprinkle it with the brown sugar, 2 tablespoons of the ginger, and the currants. In a small bowl toss the apples slices with the lemon juice and arrange them evenly over the currants. into another small bowl sift together the flour, baking powder, salt, and 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. 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 for 20 to 25 minutes, or until a tester comes out clean. 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.
- This recipe is designed for people on the go, and can be made in the microwave oven. I tested it in a 600 watt, .8 cubic foot unit, with interior dimensions of 16 by 10 by 8 inches. Cooking times will vary from one manufacturers product to another, depending on power and size configuration; therefore, it is imperative to refer to the instructions that accompany the appliance and to treat the times given in our recipe as guidelines
rather than total fact.
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