Apple Ginger Upside Down Cake

• TOPPING
• 1/4 c butter (melted)
• 1/2 c brown sugar
• 1/2 teaspoon ground ginger
• 4 large Granny Smith apples (about 28 ounces), peeled, quartered, cored, cut into 1/2-inch-thick wedges
• 3 tablespoons minced crystallized ginger
• 1 tbsp lemon juice
• BATTER
• 3/4 c sugar
• 1/2 C butter
• 1 egg
• 1 ts vanilla
• 11/3 c flour
• 2 ts baking powder
• 1/4 ts salt
• 3/4 c milk
• 2 tbsp crystalline ginger finely chopped

1. Melt butter in saucepan and mix with sugar. Spread evenly on bottom of
2. 9" cake pan. Spread apples evenly on top 2 layers. Sprinkle with lemon
3. juice and ginger.
4. Cream butter; gradually add sugar, beating until light. Beat
5. in egg and vanilla. Sift flour, baking powder and salt and ginger. Add dry
6. ingredients alternately with milk to creamed mixture. Spread batter
7. evenly over apple layer. Bake at 350 for 50-55mins. Let cool 10
8. mins. Turn out onto large flat plate. Serve warm with whipped cream with hint of calvados.

topping, butter, brown sugar, ground ginger, apples, ginger, lemon juice, sugar, butter, egg, vanilla, flour, baking powder, salt, milk, ginger

Taken from www.epicurious.com/recipes/member/views/apple-ginger-upside-down-cake-50152633 (may not work)