Upside-Down Apple Gingerbread Cake
Ingredients
- 92 g Tree Top LM Puffed Apple Slices (1602’s), rehydrated in 79 g Tree Top Apple Juice Concentrate (reconstituted in 395 g water)
- 15 g butter, melted
- 55 g brown sugar
- 192 g all-purpose flour
- 5 ml ground ginger
- 5 ml ground cinnamon
- 1 g ground nutmeg
- 6 g salt
- 1/8 tsp. ground cloves
- 67 g granulated sugar
- 57 g butter, softened
- 113 g molasses
- 50 g egg
- 123 g plain fat-free yogurt
- 3.40 g baking soda
- 55 g raisins (optional)
- 23 g chopped walnuts
Directions
Preheat oven to 350 F.
Coat bottom of a 9-inch round cake pan with melted butter. Sprinkle brown sugar over butter.
Arrange rehydrated apple slices spokelike over brown sugar, working from center of pan to edge; set aside.
Combine flour and next 6 ingredients in small bowl; set aside.
Beat granulated sugar and 57 g butter at medium speed until well blended (about 5 minutes). Add molasses and egg; beat well. Add flour mixture to sugar mixture, alternating with yogurt, beginning and ending with flour mixture; beat well after each addition. Stir in raisins and walnuts.
Pour batter over apple slices. Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm.
Yield: 8 servings