Upside-Down Ginger Cakelets
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Sugar||1⁄4 Cup (4 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Applesauce||1⁄2 Cup (8 tbs) (Regular Or Chunky)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Ground ginger||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Fresh fruit||1 Cup (16 tbs), chopped or sliced (Such As Nectarines, Pitted Cherries, Plums, Pears, And Grapes)|
To Make Cakes: Place butter in a 2-quart (8-cup) microwavesafe bowl.
Cover with paper towel and microwave on high (100%) for 45 to 60 seconds, or until melted.
Stir in sugar and molasses.
Whisk in egg.
Stir in applesauce.
Add flour, ginger, cinnamon, baking soda, baking powder, and salt.
Stir until thoroughly blended.
Grease or spray four 10-ounce custard cups.
(Check to be sure the cups hold 1 1/4 cups of water or the batter will spill over.) Arrange several pieces of fruit attractively in bottom of cups.
Stir remaining fruit into batter.
Pour 1/2 to 2/3 cup batter into each cup.
To Cook in Microwave: You need a microwave with 70% power.
Place 2 cakes on an inverted dish or dishes to raise them off the oven floor.
Microwave uncovered on high (100%) for 1 minute.
Rotate and microwave on 70% power for 2 minutes, rotating after 1 minute.
Cakes are done when they look damp on top, but feel springy when pressed with fingertips.
If tops are still wet, microwave on 70% power for 30 to 90 seconds longer.
To Bake in Oven: Preheat oven to 375°F.
Bake for 18 to 22 minutes, or until toothpick inserted in center comes out clean.
When cakes are done, go around edges with a knife and let sit 5 minutes.