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home > recipes > cakes > apple ginger upside-down cake
from UK Apple Ginger Upside-Down Cake This is 1 of 95 Gourmet & Bon Appetit recipes in a new archive at The UK Recipe Archive this week. These recipes are from January and February 1990 - old but good! To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Apple Ginger Upside-Down Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : February 1990 Gourmet/Bon Appetit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick unsalted butter -- melted (1/4 cup) 1/4 cup firmly packed light brown sugar 2 tablespoons finally chopped crystallized ginger plus -- additional for garnish 2 tablespoons currants or raisins 1 large 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 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. In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants. 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. 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. 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. Gourmet February 1990 Converted by MC_Buster. -- Alan Hewitt

Apple Ginger Upside-Down Cake


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keyword: apple
keyword: ginger
keyword: upside
recipes for cakes
recipes by alan
Email Address:
(posted August 5, 1995)

from UK

Apple Ginger Upside-Down Cake

This is 1 of 95
Gourmet & Bon Appetit recipes in a new archive at The UK Recipe Archive this week. These recipes are from January and February 1990 - old but good!

To download go to - http://recipes.reedsweb.net/

* Exported from MasterCook *

Apple Ginger Upside-Down
Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : February 1990
Gourmet/Bon Appetit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 stick
unsalted
butter -- melted (1/4 cup)
1/4 cup firmly packed
light
brown sugar
2 tablespoons finally chopped crystallized ginger plus
-- additional for
garnish
2 tablespoons currants or raisins
1 large 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

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. In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants. 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. 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. 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.

Gourmet February 1990

Converted by MC_Buster.
--
Alan Hewitt


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