I prefer to use Granny Smith apples when making this cake. They hold their shape and the tartness is a great counter balance for the spiced brown sugar. The original recipe did not call for ginger in the cake recipe, but I felt that the cake did not have enough defined flavor, so I tried a few different spices and ginger was the clear winner. Ginger flavor is perfect with the cinnamon flavored brown sugar.
Preheat over to 350 degrees
Place 4 tablespoons butter in a 9 inch cake pan and put it in the oven to melt.
Peel and core apples and slice about 1/4 inch thick
In a small bowl, mix the cinnamon with the brown sugar
Remove the cake pan with melted butter from the over
Sprinkle the brown sugar mixture lightly in to the butter on the bottom of the pan
Lay the apples in a pretty pattern and cover with the rest of the brown sugar mixture
With an electric mixer, mix the butter, sugar, vanilla and ginger and then add the egg
When these are combined, add the milk
Whisk the baking powder, salt and flour together and then add the flour a bit at a time, and beat until smooth
Pour the batter on top of the apples
Bake for 35 minutes or until a knife inserted in the middle comes out clean
Remove cake from oven and let cool for 5 minutes in the pan
Run a knife around the edges to loosen cake and invert onto a cooling rack
Serve hot, or let cool and serve with ice cream
Personally, I prefer to eat this cake with ice cream. I think is is more delicious than apple pie with ice cream, especially when you sprinkle both with a liberal portion of chopped pecans!
Have a great weekend!
First of all, it is acrylic, so you cannot break it and second, it is not just a cake stand! it is also a appetizer tray, a chip and dip server, a punch bowl AND a beautiful cake stand! Now that is something I am willing to use cabinet space for! Especially since today is it less than $20 dollars!