Apple Gingerbread Upside-Down Cake
It’s been a while since I’ve posted a recipe, but I’m here to remedy that in a big way. Check out this amazing cake!
But first, let me tell you that I’ve just gotten 2 new books in the mail for upcoming contests. I won’t post a new contest until the China Study is over, but be sure to check back.
And….don’t forget Food Network Friday! This recipe was chosen by Julia over at eatrundoyoga. As Julia says, there is loads of room for your own add-ins in this recipe. So let’s get creative and see what we can come up with. This could be an ideal Thanksgiving dish, too. If you’d like to join us, just post a comment to my post here on November 13th which will be the wrap up day.
Here it is: Loaded Mashed Potatoes from Paula Deen. Hey Food Network, forget all that dairy!
As promised, on to the recipe. Everybody knows that fall just means apples. Combine them with these wonderful spices to make a flavorful cake that has a fantastic texture. It’s not too sweet and has just the right spicy going on. The aroma while it bakes is irresistible. Even though it’s not the most photogenic, after one bite you won’t care how it looks. I bake this in a glass pan so I can tell how done the bottom is getting. If you bake it in a metal pan you may need to bake it a little longer.
Apple Gingerbread Upside-Down Cake
Makes an 8-inch square pan
Apples:
1 tablespoon vegan margarine
2 large apples, peeled, cored and sliced
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
nonstick cooking spray
Cake:
1 tablespoon ground flax seed
3 tablespoons hot water
2/3 cup soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
2/3 cup light brown sugar
1/3 cup molasses
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick spray. Add the tablespoon of margarine and place it in the oven until just melted. Remove from the oven and swirl the pan so the margarine coats the bottom.
Combine the apple slices with the sugar, cinnamon, and ginger. Toss together then place the apple slices in the baking pan. As the apples will shrink while baking, using a couple of layers works best. Sprinkle any remaining sugar and spice mixture over the apples.
In a small bowl, combine the flax seed and hot water. Stir vigorously with a fork and set aside. Combine the soy milk with the vinegar and set aside to curdle.
In a medium bowl, combine the oil, brown sugar, molasses and vanilla. Using an electric mixer, mix well. In a second bowl, combine the dry ingredients, whisking them together. Add the flax mixture and the soy milk mixture to the wet ingredients. Mix well, then add the dry ingredients. Mix well then pour over the apples. Bake about40 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a rack and let cool 10 minutes. After 10 minutes, place an inverted plate on top of the baking pan and turn cake over so it releases on the plate. If any apples come off, it’s easy to place them back in their places. Serve warm or at room temperature.
So– one last time, here’s the link for the China Study book giveaway! The drawing will be on Monday.
Happy Weekend!
