Ginger Apple Upside Down Cake
|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)|
|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.
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.