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Tomato Ginger Upside Down Cake

Country.Chef's picture
Ingredients
  Unsalted butter 1⁄2 Cup (8 tbs), melted (1 Stick, Plus 1/2 Cup (1 Stick), At Room Temperature)
  Grated fresh ginger 1 Tablespoon
  Firmly packed light brown sugar 30 Tablespoon
  Ripe tomatoes 3 , peeled, seeded and sliced 1/4 inch thick (Or Enough To Cover The Bottom Of The Pan As You Would For A Pineapple Upside-Down Cake)
  Molasses 1⁄2 Cup (8 tbs)
  Unbleached all purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 2 Teaspoon
  Ground ginger 1 Tablespoon
  Ground cloves 1⁄2 Teaspoon
  Buttermilk 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat oven to 350 degrees F.

MAKING
2) In a bowl add melted butter, grated ginger and 6 tablespoons brown sugar.
3) Mix and spread evenly on the base of a 10-by-14-mch baking pan.
4) Place tomato slices on top.
5) In a medium size bowl, add room-temperature butter, 1 1 /2 cups brown sugar and molasses.
6) Using electric mixer, beat till creamy.
7) In another bowl, sift flour, baking powder, ground ginger and cloves.
8) Add flour mixture and buttermilk alternately to the butter mixture.
9) Pour it over the tomatoes in the baking pan.
10) Bake for 40 minutes till an inserted toothpick comes out clean.
11) Take out from oven, run a knife on the sides loosen the cake. Reverse in a platter bigger than the baking pan.
12) Keep aside for 5 minutes.
13) Cool and wrap in plastic.
14) Put it in the picnic basket.

SERVING
15) Serve in individual platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Ginger
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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