The pickled beet jam was an unexpected failure. In retrospect, though, I should have been on to that one before I put up 9 jars of it.
It’s now masquerading as beet relish, but I don’t think I’ve got anyone fooled.
This Cran-Apple Maple Ginger Upside Down Cake, on the other hand, is an experiment with a much more positive outcome.
The sweet topping with a touch of ginger is balanced by a not-too-sweet cake that tastes even better the next day.
It’s a festive dessert that is quick and easy to put together. Serve it warm for dessert, or make it ahead of time to bring to a holiday get together.
Perfect with ice cream or a bit of whipped cream.
- ¼ cup butter
- ¼ cup maple syrup
- 2 tablespoons brown sugar
- ½ cup dried cranberries
- 2 tablespoons finely chopped crystallized ginger
- 2 medium apples, peeled, cored and cut into ⅛-inch thick slices
- ¼ cup vegetable oil
- ½ cup brown sugar
- 2 tablespoons maple syrup
- 2 eggs
- 1 teaspoon vanilla
- ½ cup sour cream or yogurt
- 2 teaspoons grated orange rind (optional)
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ginger
- ½ teaspoon salt
- Preheat oven to 350 degrees F.
- Lightly grease an 8x8" square baking pan or 9" round pie dish.
- Melt butter in microwave for 30 seconds or until melted. Stir in maple syrup. Pour into prepared pan. Sprinkle evenly with brown sugar.
- Sprinkle cranberries and chopped ginger over pan.
- Layer apple slices over, overlapping to cover the bottom of the pan.
- Prepare the cake by beating together the oil and ½ cup brown sugar. Add eggs one at a time and beat well after each addition.
- Add vanilla and sour cream (and orange rind if you are using it) and mix thoroughly.
- In separate bowl, stir together flour, baking powder, baking soda, ginger and salt.
- Add flour mixture to wet ingredients, and stir gently until mixed.
- Spoon batter over apple slices in the prepared pan.
- Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool the cake for 5 minutes. Loosen the cake around the edges and place a serving dish over the pan. Invert the cake onto the serving dish.