Apple-Maple Upside-Down Cake
Source: Country Home
½ cup butter, softened
¾ cup maple syrup
¼ tsp. ground ginger
2 medium Tart apples
¼ cup dried tart Red cherries or dried cranberries
1½ cups all-purpose flour
1½ tsp. baking powder
1 tsp. salt
1 tsp. apple pie spice or ground cinnamon
¼ tsp. baking soda
2 eggs, separated
½ cup packed brown sugar
½ cup milk
¼ cup granulated sugar
Vanilla Ice Cream (optional)
Adjust oven rack to lower third of oven. In a 12-inch cast-iron or ovenproof
skillet, melt ¼ cup of the butter over medium heat. Add syrup and ginger. Bring
to boiling. Reduce heat. Simmer, uncovered, for 5 minutes; stir occasionally.
Remove from heat. Core apples; cut into ¼-inch-thick (round) slices. Arrange
with dried fruit in skillet, turning to coat with syrup mixture. Set aside.
In a small bowl combine flour, baking powder, salt, pie spice, and soda. In a
large mixing bowl beat remaining ¼ cup butter with an electric mixer 30 seconds.
Add egg yolks and brown sugar; beat until combined. Add dry ingredients and milk
alternately to egg yolk mixture, beating on low speed after each addition until
Wash beaters thoroughly. In a medium mixing bowl beat egg whites with electric
mixer on medium speed until soft peaks form (tips curl). Gradually add
granulated sugar, beating until stiff peaks form (tips stand straight). Stir 1/3
of egg whites into batter. Gently fold in remaining egg whites. Spoon batter
evenly atop fruit. Bake in a 350° oven 30 to 40 minutes or until a toothpick
inserted near center comes out clean. Cool in pan on wire rack for 5 minutes.
Loosen from sides of pan; invert onto platter. Serve warm with ice cream. Makes
8 to 10 servings.