Tomato Ginger Upside-Down Cake
1 Stick butter, melted 1 tb Grated fresh ginger 6 tb Light brown sugar 3 Ripe tomatoes, skinned, Seeded & sliced 1/4 inch Thick 1 Stick butter 1 1/2 c Brown sugar 1/2 c Molasses
Ingredients
- 1Stickbutter, melted
- 1tb grated fresh ginger
- 6tb light brown sugar
- 3ripe tomatoes, skinned,
- 11/2 c brown sugar
- 1/2c molasses
- 21/2 c unbleached white flour
- 2ts baking powder
Directions
- 1
1 Stick butter, melted 1 tb Grated fresh ginger 6 tb Light brown sugar 3 Ripe tomatoes, skinned, Seeded & sliced 1/4 inch Thick 1 Stick butt
- 2
Combine the melted butter with the ginger and sugar and spread evenly on the bottom of a 10 x 14 inch baking pan
- 3
Cover with tomato slices
- 4
Meanwhile, in a mixer, cream the butter with the brown sugar and molasses
- 5
In another bowl, sift together the flour, baking powder and spices
- 6
Add flour mixture, alternately with the buttermilk to the creamed butter and sugar
- 7
Pour batter over tomatoes in baking pan
- 8
Bake for approximately 40 minutes, or until a toothpick comes out clean when testing the center of the cake