There are those occasions when perusing Thursday's edition of our local newspaper which publishes an interesting food section, when a recipe presents itself that looks appealing and holds promise that it would be worthwhile using. And that's what happened when I looked at a recipe for an apple upside-down ginger cake on Thursday.

So on Friday morning I set about baking the cake intending to present it for dessert on Friday evening. I adjusted the recipe slightly as I'm wont to do with most recipes, and it came out very nicely. When we enjoyed it on Friday evening, it was for its moist flavour, its spicy delicacy and apple-enhanced taste.


Here's the recipe:
It's from Foodland Ontario ...

1-1/2 cups all purpose flour (I used unbleached)
1 tbsp. ground ginger
1 tsp. baking soda (I dislike baking soda, always taste it in a finished product, used baking   powder instead)
1 tsp. ground cinnamon
1 tsp. cardamom
1/2 tsp. salt
1/3 cup vegetable oil (I'm not fond of oil in baking so used Becel margarine instead)
1/3 cup molasses
1/2 cup unsweetened applesauce (instead of applesauce I grated a raw apple, skin included into the batter)
2 tbsp. finely minced fresh ginger (instead of fresh ginger I snipped bits of candied ginger)

A: In a medium bowl combine flour, ginger, baking soda, cinnamon, cardamom and salt.
B: In a large bowl beat together oil, molasses and brown sugar; beat in egg, stir in applesauce and minced ginger.
C: For the topping, pour melted butter (1/4 cup) in a 9-inch round cake pan, brushing up the sides. Spread 3/4-cup brown sugar evenly over butter. Arrange two cups of sliced apples on top.
D: Stir the dry ingredients into the egg mixture just until moistened. Spread over apples in pan.
E: Bake at  350 F for 35 to 40 minutes or until toothpick inserted in centre comes out clean.