Here's a contemporary take on the traditional pineapple upside-down cake.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.
Makes one 8 x 8-inch cake
4 tablespoons unsalted butter, melted and cooled
1/3 cup brown sugar
2 tablespoons crystallized ginger, finely chopped
2 medium apples, peeled and thinly sliced
1 tablespoon lemon juice
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sugar
1 teaspoon vanilla
1/4 cup hazelnuts, finely chopped
1. Make sure all of your ingredients are at room temperature. Preheat the oven to 375 degrees F.
2. Combine the butter, brown sugar, and ginger in a small bowl, then pour into the bottom of an 8 x 8-inch baking dish. Toss the apple slices with the lemon juice and then lay across the top of the butter mixture.
3. Sift together the flour, baking powder, and salt. Cream the eggs with the sugar and vanilla until light, about 4 minutes.
4. Fold the flour mixture into the egg mixture and stir in the hazelnuts. Pour the batter over the apple slices and bake for 20 minutes or until a tester comes out clean. Allow to cool in the pan placed on a rack, for 15 minutes. Run a knife around the edge of the pan and invert the cake onto a serving plate.
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