Apple-Ginger Upside Down Cake
1/2 stick (1/4 cup) unsalted butter, melted
1/4 cup firmly packed light brown sugar
2 tablespoons finally chopped crystallized ginger plus additional for garnish
2 tablespoons currants or raisins
1 large MacIntosh apple, peeled, cored, and sliced thinly on a mandoline
1 tablespoon fresh lemon juice
1/2 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla (try Mexican vanilla for a real treat!)
whipped cream or vanilla ice cream as an accompaniment
Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 tablespoons of the ginger, and the currants. In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants.
Into another small bowl sift together flour, baking powder, salt and cinnamon. In a bowl with an electric mixer beat the eggs with the granulated sugar and vanilla for 3 to 5 minutes or until the mixture is thick and pale and forms a ribbon when the beaters are lifted. Fold in the flour mixture gently but thoroughly, pour the batter over the apple slices. Bake in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until the tester comes out clean. Run a sharp knife around the edge of the pan, invert the cake onto a serving plate. Serve warm with the whipped cream, sprinkled with ginger.