Tomato Ginger Upside-Down Cake
Yield
1 loafPrep
30 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | tablespoon |
ginger root
fresh, grated |
|
| 6 | tablespoons |
brown sugar, light
|
|
| 3 | x |
tomatoes
skinned,, seeded and sliced 1/4 inch thick |
*
|
| ½ | cup |
butter
|
|
| 1 ½ | cups |
brown sugar
|
*
|
| ½ | cup |
molasses
|
|
| 2 ½ | cups |
unbleached all-purpose flour
white |
|
| 2 | teaspoons |
baking powder
|
|
| 1 | tablespoon |
ginger
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 15 | ml |
ginger root
fresh, grated |
|
| 9E+1 | ml |
brown sugar, light
|
|
| 3 | x |
tomatoes
skinned,, seeded and sliced 1/4 inch thick |
*
|
| 118 | ml |
butter
|
|
| 355 | ml |
brown sugar
|
*
|
| 118 | ml |
molasses
|
|
| 591 | ml |
unbleached all-purpose flour
white |
|
| 1E+1 | ml |
baking powder
|
|
| 15 | ml |
ginger
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 237 | ml |
buttermilk
|
|
Directions
Preheat oven to 350℉ (180℃).
Combine the melted butter with the ginger and sugar and spread evenly on the bottom of a 10 x 14 inch baking pan.
Cover with tomato slices.
Meanwhile, in a mixer, cream the butter with the brown sugar and molasses.
In another bowl, sift together the flour, baking powder and spices.
Add flour mixture, alternately with the buttermilk to the creamed butter and sugar.
Pour batter over tomatoes in baking pan.
Bake for approximately 40 minutes, or until a toothpick comes out clean when testing the center of the cake.
Let stand at least 5 minutes before trying to remove the pan.
Remove from the oven, loosen outer edges with a knife and invert onto a platter larger than the baking pan.
Serve warm with whipped cream or vanilla ice cream.
