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Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT

Ginger

Apple Gingerbread Upside-Down Cake

  • 3 tbsp butter
  • 4 large tart apples
  • 3/4 cup light brown sugar
  • 1 tsp cinnamon
  • 1 cup sifted flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup shortening
  • 1/4 cup sugar, white or brown
  • 1 egg, well beaten
  • 1/2 cup molasses
  • 1/2 cup sour milk

Spread softened butter over bottom of heavy (8 x 8 inch) baking pan.

Pare apples and slice thin.

Arrange half of apples over bottom of pan, sprinkle with half of brown sugar and cinnamon mixed together, add remaining apples and sprinkle with remaining sugar and cinnamon.

Cook over low heat while preparing batter.

Sift flour, baking powder, soda, salt and spices together 3 times.

Cream shortening with sugar until fluffy.

Add egg and beat thoroughly.

Add sifted dry ingredients alternately with molasses and milk, beating well after each addition.

Pour gingerbread batter over apples and bake in moderate oven (350 degrees F) about 45 minutes.

Turn out upside down.

Pear Gingerbread Upside Down Cake – Increase butter to 4 tablespoons, use 1/2 cup granulated sugar instead of brown, omit cinnamon and use cooked pear halves for apples. Melt butter in pan, add sugar and stir until melted. On this arrange pears, cut side down. Pour gingerbread batter over pears and bake as above. If pears are very large it may be necessary to slice them.

Small Farmer's Journal

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT