Tree Top


Upside-Down Apple Gingerbread Cake


92 g Tree Top LM Puffed Apple Slices (1602’s), rehydrated in 79 g Tree Top Apple Juice Concentrate (reconstituted in 395 g water)

15 g butter, melted

55 g brown sugar

192 g all-purpose flour

5 ml ground ginger

5 ml ground cinnamon

1 g ground nutmeg

6 g salt

1/8 tsp. ground cloves

67 g granulated sugar

57 g butter, softened

113 g molasses

50 g egg

123 g plain fat-free yogurt

3.40 g baking soda

55 g raisins (optional)

23 g chopped walnuts



Preheat oven to 350 F.

Coat bottom of a 9-inch round cake pan with melted butter. Sprinkle brown sugar over butter.

Arrange rehydrated apple slices spokelike over brown sugar, working from center of pan to edge; set aside.

Combine flour and next 6 ingredients in small bowl; set aside.

Beat granulated sugar and 57 g butter at medium speed until well blended (about 5 minutes). Add molasses and egg; beat well. Add flour mixture to sugar mixture, alternating with yogurt, beginning and ending with flour mixture; beat well after each addition. Stir in raisins and walnuts.

Pour batter over apple slices. Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm.

Yield: 8 servings