Tomato-Spice Upside-Down Cake

• 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

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 350u0b0.
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 350u0b0 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.

brown sugar, butter, fresh ginger, cooking spray, green tomato, flour, baking powder, ground ginger, ground cloves, ground cinnamon, ground mace, salt, sugar, butter, molasses, egg yolks, vanilla, milk, egg whites, powdered sugar

Taken from www.myrecipes.com/recipe/tomato-spice-upside-down-cake (may not work)