Tomato-Spice Upside-Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Tart green tomatoes stand in for pineapple. Ingredients:
3 tablespoons brown sugar |
2 tablespoons butter |
2 teaspoons grated peeled fresh ginger |
cooking spray |
1 green tomato, seeded and thinly sliced |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground mace |
1/8 teaspoon salt |
3/4 cup granulated sugar |
5 tablespoons butter, softened |
1/2 cup molasses |
2 large egg yolks |
1 teaspoon vanilla extract |
1/2 cup fat-free milk |
2 large egg whites |
1 tablespoon powdered sugar |
Directions:
1. Place first 3 ingredients in a 9-inch round cake pan coated with cooking spray. Place pan over medium-low heat until sugar and butter melt, stirring frequently. Arrange tomato slices in a single layer over sugar mixture. Set aside.
2. Preheat oven to 350°.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 5 ingredients (baking powder through salt); stir with a whisk. Place granulated sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended. Add molasses and egg yolks, 1 at a time; beat well after each addition. Beat in vanilla. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
4. Beat egg whites with a mixer at high speed until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Place a plate upside down on top of cake, and invert onto plate. Cool completely. Sprinkle with powdered sugar.
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