| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Stick unsalted butter; melted (1/4 cup) |
| 1/4 |
c |
Firmly packed light brown sugar |
| 2 |
tb |
Finally chopped crystallized ginger plus |
|
|
; additional for garnish |
| 2 |
tb |
Currants or raisins |
| 1 |
lg |
R MacIntosh or Granny Smith apple; peeled, cored, and |
|
|
; sliced thin |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Double-acting baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Plus 2 tablespoons granulated sugar |
| 1/2 |
ts |
Vanilla |
|
|
Whipped cream or vanilla ice cream as an |
|
|
; accompaniment |
INSTRUCTIONS
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 the flour, the baking powder, the salt, and the
cinnamon. In a bowl with an electric mixer beat the eggs with the
granulated sugar and the 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, and bake the cake 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, and serve it warm with the whipped
cream, sprinkled with the additional ginger.
Gourmet February 1990
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