Tomato-Spice Upside-Down Cake Recipe

Name: Tomato-Spice Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons brown sugar; 2 tablespoons butter; 2 teaspoons grated peeled fresh ginger; Cooking spray; 1 green tomato, seeded and thinly sliced; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground mace; 1/8 teaspoon salt; 3/4 cup granulated sugar; 5 tablespoons butter, softened; 1/2 cup molasses; 2 large egg yolks; 1 teaspoon vanilla extract; 1/2 cup fat-free milk; 2 large egg whites; 1 tablespoon powdered sugar

Servings: persons

3 tablespoons brown sugar
2 tablespoons butter
2 teaspoons grated peeled fresh ginger
Cooking spray
1 green tomato, seeded and thinly sliced
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon salt
3/4 cup granulated sugar
5 tablespoons butter, softened
1/2 cup molasses
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup fat-free milk
2 large egg whites
1 tablespoon powdered sugar

1
Place first 3 ingredients in a 9-inch round cake pan coated with cooking spray. Place pan over medium-low heat until sugar and butter melt, stirring frequently. Arrange tomato slices in a single layer over sugar mixture. Set aside.
2
Preheat oven to 350u00b0.
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 5 ingredients (baking powder through salt); stir with a whisk. Place granulated sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended. Add molasses and egg yolks, 1 at a time; beat well after each addition. Beat in vanilla. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
4
Beat egg whites with a mixer at high speed until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan. Bake at 350u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Place a plate upside down on top of cake, and invert onto plate. Cool completely. Sprinkle with powdered sugar.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 tablespoons brown sugar, 2 tablespoons butter, 2 teaspoons grated peeled fresh ginger, Cooking spray, and more.

Yes, Tomato-Spice Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato-Spice Upside-Down Cake

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