Tomato Ginger Upside-Down Cake

* Exported from MasterCook *

TOMATO GINGER UPSIDE-DOWN CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Cyberealm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
2 1/2 c Unbleached white flour
2 ts Baking powder
1 tb Ground ginger
1/2 ts Ground cloves
1 c Buttermilk

Preheat oven to 350 F. Combine the melted butter with
the ginger and sugar and spread evenly on the bottom
of a 10 x 14 inch baking pan. Cover with tomato
slices. Meanwhile, in a mixer, cream the butter with
the brown sugar and molasses. In another bowl, sift
together the flour, baking powder and spices. Add
flour mixture, alternately with the buttermilk to the
creamed butter and sugar. Pour batter over tomatoes
in baking pan. Bake for approximately 40 minutes, or
until a toothpick comes out clean when testing the
center of the cake. Remove from the oven, loosen outer
edges with a knife and invert onto a platter larger
than the baking pan. Let stand at least 5 minutes
before trying to remove the pan. Serve warm with
whipped cream or vanilla ice cream.

From: Tomatoes, A Country Garden Cookbook by Jesse
Ziff Cool, Collins Publishers, San Francisco, 1994.

Typed for you by Loren Martin, Big Cabin, OK (home of
the buffalos!)



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