Do you love upside-down cakes? This one changes things up for the autumn harvest.
- 1/3 cup butter, cut up
- 6 very small red cooking apples (1-1/4 to 1-1/2 pounds total)
- 1/3 cup packed brown sugar
- 1-1/3 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2/3 cup milk
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla
- Cinnamon or vanilla ice cream (optional)
Preheat oven to 350°F. Place 1/3 cup butter in 9x9x2-inch baking pan. Place in oven about 5 minutes or until butter is melted. Halve apples lengthwise; remove stems. Using melon baller or small spoon, scoop out apple cores.
Sprinkle brown sugar over melted butter; stir to combine. Spread evenly over bottom of pan. Arrange nine apple halves, cut sides down, in butter mixture. Bake 10 to 15 minutes or until butter mixture is bubbly.
Meanwhile, peel and coarsely shred remaining three apple halves; set aside. In medium bowl, stir together flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup softened butter, egg, and vanilla. Beat with electric mixer on low speed until combined. Beat on medium speed 1 minute. Gently spoon batter over apple halves in pan, spreading evenly. (Some apple may still be exposed and some butter mixture may come to surface).
Bake about 35 minutes or until wooden toothpick inserted near center comes out clean. Cool cake in pan on wire rack 5 minutes.
Using sharp knife or narrow metal spatula, loosen edges of cake from sides of baking pan. Carefully invert onto serving platter. Spoon any butter mixture remaining in pan onto cake. Cool 20 minutes more. Serve warm. If desired, serve cake with ice cream. Makes 9 servings.