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.
- 1/4 cup butter
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 1/2 cup dried cranberries
- 2 tablespoons finely chopped crystallized ginger
- 2 medium apples peeled, cored and cut into 1/8-inch thick slices
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 2 tablespoons maple syrup
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup sour cream or yogurt
- 2 teaspoons grated orange rind optional
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1/2 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 1/2 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.