This cake is pretty and not overly sweet. It's a nice choice for the holiday season.
Servings: 8servings
Author: Mary Gillespie
Ingredients
1/4cupbutter
1/4cupmaple syrup
2tablespoonsbrown sugar
1/2cupdried cranberries
2tablespoonsfinely chopped crystallized ginger
2medium applespeeled, cored and cut into 1/8-inch thick slices
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1/4cupvegetable oil
1/2cupbrown sugar
2tablespoonsmaple syrup
2eggs
1teaspoonvanilla
1/2cupsour cream or yogurt
2teaspoonsgrated orange rindoptional
1cupall-purpose flour
1/2cupwhole wheat flour
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonginger
1/2teaspoonsalt
Instructions
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.