Apple-Ginger Upside-Down Cake

This was a very simple cake to make which was perfect because I'm not up for anything difficult at the moment. The recipe is the third I have made from a wonderful book, Country Cakes, a Homestyle Treasury by, Lisa Yockelson. The cakes have all been exceptional. I really love that many of the recipes are for small cakes, such as this one.

Some of the techniques I adapted for better results in my kitchen. Sifting dry ingredients onto waxed paper might work with more counter space, but I'm also the sort of person that would spill it all over the floor anyway. I used a bowl.

The only change I made in the recipe was the use of crystalised ginger for the preserved ginger in syrup. The cake has enough moisture that it plumped up nicely in the cooking.

Again, I cannot say enough nice things about this cookbook.

You Will Need:

For the fruit:

2 tablespoons unsalted butter, melted
1/4 cup granulated sugar blended with 1/4 teaspoon ginger and 1/4 teaspoon cinnamon.
1 large tart cooking apple, peeled, cored and sliced 1/4 inch thick and tossed in a bowl with 1 tablespoon lemon juice.
1 tablespoon chopped preserved ginger

For the cake batter:

1 1/3 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Pinch ground cloves
3 tablespoons shortening
1 tablespoon butter, softened
1/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
1 extra large egg at room temperature
1/2 cup maple syrup
1/2 cup plus1 tablespoon milk at room temperature

Lightly butter an 8 inch pan. Preheat the oven to 350 degrees F. with a rack in the lower third position. Pour the melted butter on the bottom of the pan and spread the sugar and spice mixture evenly over it. Arrange the apples in spirals and top with the ginger. Set aside.

Sift the dry ingredients together in a bowl and set aside. In a large mixing bowl, combine the butter and shortening and beat well until light-a couple minutes. Add the sugar and vanilla. blend in the maple syrup and egg and mix well for a minute longer. Reduce speed to low and add half the flour, then all the milk, then remaining flour. Spoon evenly over apples in pan.

Bake 35-40 minutes or until it tests done and begins to pull away from the sides of the pan. Let cool 4 minutes in the pan. Run a thin knife around the cake and carefully unmould onto a plate. Serve warm with whipped cream.