Recipe - Apple Ginger Upside Down Cake

3 tablespoon Butter or margarine
One fourth cup Firmly packed brown sugar
1 tablespoon Finely chopped crystallized
ginger
2 Cooking apples; peeled and
thinly cut or sliced up
1 tablespoon Lemon juice
One half cup Butter or margarine;
softened
1 cup Sugar
2 lg Eggs
1 One half cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
One half teaspoon Ground cinnamon
One half cup Milk
One half teaspoon Vanilla extract

Clean castiron skillet with soap and water. To prevent rusting, place in a
warm oven or on stove top over medium heat till water evaporates.

Melt 3 tablespoons butter in a 10inch castiron skillet. Remove from heat,
and sprinkle with brown sugar and ginger.

Toss apple slices with lemon juice, and arrange over brown sugar mixture;
set aside.

Beat One half cup softened butter at medium speed with an electric mixer until
creamy; gradually add sugar, beating well. Add eggs, 1 at a time, mixing
after each addition.

Combine flour and next 3 ingredients; add to butter mixture alternately
with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon
evenly over apples.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center
comes out clean. Cool in skillet on a wire rack 5 minutes; invert onto
serving plate. Makes 1 (10inch) cake.

Notes: Select tart, greenskinned Granny Smiths for cakes and pies.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1031 by Suzy Wert SuzyWert@aol.com on Jan
22, 1998