Honey Upside Down Cake
|Honey||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Maraschino cherries||1 Cup (16 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Soft butter||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
To make the topping: Put honey and butter in a heavy 10 inch skillet (one that can go into the oven).
Cook over a low heat until butter has melted.
Core unpared apples and slice about 1/2 inch thick.
Arrange enough of these slices in the honey mixture to fit comfortably.
Simmer gently, turning once, until apples are partly cooked.
Put a cherry in the center of each apple ring.
Set aside for a moment.
To make the batter: Sift flour with baking powder, baking soda, cinnamon, nutmeg, and ginger.
Beat butter and honey together vigorously.
Add the egg and beat thoroughly.
Stir in flour mixture and milk alternately.
Pour over apple rings and bake in a preheated 350° oven for 40 to 45 minutes or until a toothpick inserted in the center comes out dry.
Turn upside down on a large platter and serve hot or cold with the sauce on the side.
To make the sauce: Combine honey with butter and heat until butter has melted.
Do not boil.