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Ginger Apple Upside Down Cake

Diet.Chef's picture
  Boiling water 3⁄4 Cup (12 tbs)
  Currants 1⁄4 Cup (4 tbs)
  Granny smith apples 2 , peeled and sliced
  Grated lemon rind 1 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Vegetable cooking spray 1
  Reduced calorie margarine 2 Tablespoon
  Brown sugar 3 Tablespoon
  Margarine 1⁄4 Cup (4 tbs), softened
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Molasses 1⁄2 Cup (8 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 3⁄4 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 1 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Hot water 3⁄4 Cup (12 tbs)

Combine boiling water and currants in a small bowl; let stand 15 minutes.
Drain well.
Combine currants, apple, lemon rind, lemon juice, and 1/2 teaspoon cinnamon, stirring well; set aside.
Coat a 10-inch cast-iron skillet with cooking spray; add reduced-calorie margarine, and place over medium heat until margarine melts.
Sprinkle brown sugar evenly over margarine.
Remove skillet from heat, and arrange apple mixture evenly over brown sugar mixture; set aside.
Cream 1/4 cup margarine in a medium bowl; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg, beating well.
Stir in molasses.
Combine flour and next 5 ingredients, stirring well.
Add flour mixture to creamed mixture alternately with 3/4 cup hot water; beat until well blended.
Pour batter evenly over apple mixture in skillet.
Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Let stand 5 minutes; invert cake onto a serving platter.

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