There is no such thing as a failed experiment, only experiments with unexpected outcomes.
~ Richard Buckminster Fuller
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
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Preheat oven to 350 degrees F.
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Lightly grease an 8x8" square baking pan or 9" round pie dish.
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Melt butter in microwave for 30 seconds or until melted. Stir in maple syrup. Pour into prepared pan. Sprinkle evenly with brown sugar.
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Sprinkle cranberries and chopped ginger over pan.
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Layer apple slices over, overlapping to cover the bottom of the pan.
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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.
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Add vanilla and sour cream (and orange rind if you are using it) and mix thoroughly.
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In separate bowl, stir together flour, baking powder, baking soda, ginger and salt.
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Add flour mixture to wet ingredients, and stir gently until mixed.
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Spoon batter over apple slices in the prepared pan.
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Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
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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.
Laura @MotherWouldKnow says
Mary, I love every single element of this experiment, especially the crystallized, ginger. (Actually love isn’t a strong enough word – I’m obsessed by crystallized ginger and make my own – way better than store bought.) The cake sounds marvelous – perfect for teatime or brunch.
admin says
Thanks 🙂 I love crystallized ginger, too – I’d add it to more things, but not all the people here like it quite as much. I hadn’t thought of making my own – that sounds like a good idea!