The best delicious Tomato Ginger Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tomato Ginger Upside-down Cake recipe today!
Hello my friends, this Tomato Ginger Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Tomato Ginger Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Tomato Ginger Upside-down Cake.
What Makes This Tomato Ginger Upside-down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tomato Ginger Upside-down Cake.
Ready to make this Tomato Ginger Upside-down Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 Stick butter, melted 1 1/2 c Brown sugar
1 tb Grated fresh ginger 1/2 c Molasses
6 tb Light brown sugar 2 1/2 c Unbleached white flour
3 Ripe tomatoes, skinned, 2 ts Baking powder
Seeded & sliced 1/4 inch 1 tb Ground ginger
Thick 1/2 ts Ground cloves
1 Stick butter 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.
Yields
6 servings
Leave a Reply