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Recipe Name: Apple Ginger Upside-down Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Stick Unsalted Butter
melted 1/4 cup
1/4 Cup(s) Firmly packed light brown
2 Tablespoon(s) Finally chopped crystallized
ginger plus
additional for garnish
1 R MacIntosh or Granny Smith
apple peeled cored and
Sliced thin
1 Tablespoon(s) Fresh lemon juice
1/2 Cup(s) All-Purpose Flour
1/2 Teaspoon(s) Double-acting baking powder
1/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Cinnamon
2 Eggs
1/4 Cup(s) Plus 2 tablespoons
Granulated Sugar
1/2 Teaspoon(s) Vanilla
Whipped cream or vanilla ice
cream as an
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. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1556
Calories From Fat: 905
Total Fat: 102.7g
Cholesterol: 616mg
Sodium: 987.3mg
Potassium: 957.2mg
Carbohydrates: 145.1g
Fiber: 7g
Sugar: 87.4g
Protein: 22.5g

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