40.5 g Tree Top Apple Juice
220 g IQF Apple Slices
76 g butter
73 g brown sugar
171 g flour
134 g sugar
7.20 g baking powder
3 g cinnamon
163.40 g milk
57 g butter, softened
50 g egg
2.50 g vanilla
Preheat oven to 350°F. Place 76 g butter
and apple juice in an 8”x 8” baking dish. Place in oven for 5 minutes
or until butter melts. Remove from oven. Sprinkle brown sugar over
butter/apple juice mixture. Stir to blend. Arrange apple slices on top
of mixture. Bake for 10 minutes or until bubbly.
Meanwhile, coarsely chop remaining apples; set aside. In a mixing
bowl, combine flour, sugar, baking powder, ginger and cinnamon. Add
chopped apples, milk, softened butter, egg and vanilla. Beat at low
speed until combined, beat on medium speed for 1 minute. Spoon batter
over apples and spread evenly.
Bake about 35 minutes or until a wooden toothpick inserted near
center comes out clean. Cool in pan on a wire rack for 5 minutes.
Loosen edges and invert onto a plate. Spoon any topping in pan over top
of cake. Cool.