this is a quick way to produce a yummy mild-ginger cake with a caramelized-seeming apple topping.
- 3 T unsalted butter
- 2 T honey
- 1/4 c packed dark brown sugar
- 1-2 apples (i suggest honeycrisp or pink lady), peeled, cored and cut into thin slices
- 2 C flour
- 1.5 t baking powder
- .5 t baking soda
- 1.5 t ground ginger
- 1.5 t cinnamon
- 1.5 sticks soft unsalted butter
- .75 C sugar
- 3 large eggs
- 2 T corn syrup
- 1 t vanilla extract
preheat oven to 325.
heat the butter, honey and brown sugar in a small saucepan, melt and whisk together until well blended. pour into 9-inch round pan and arrange the apple slices over the mixture.
mix the butter and sugar together in a mixer for 2 minutes or so, until fluffy. add the eggs one at a time, beating 1 minute between each addition. blend in the corn syrup and vanilla. whisk together the flour, baking powder, baking soda, ginger and cinnamon and then add to the butter mixture until just blended and smooth.
gently smooth the batter mixture over the apples in the pan (being careful not to disturb the apples).
bake for 35-45 minutes, until the top feels firm when touched and a toothpick comes out clean. cool for 3-5 minutes and then invert onto a plate.