Tomato Upside Down Spice Cake
This recipe makes 10 servings
- Portion size: 8 to 10
1/4 cup (50 mL) butter
1/4 cup (50 mL) packed brown_sugar
4 small, ripe heirloom_tomatoes, thinly sliced
1/2 cup (125 mL) butter, softened
1 cup (250 mL) sugar
1/4 cup (50 mL) fancy molasses
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) flour
2 tsp (10 mL) baking_powder
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) salt
1/2 cup (125 mL) milk
Preheat oven to 350°F (180°C).
In small saucepan over medium heat, whisk butter with sugar until melted and smooth. Pour into greased 9-inch (1.5 L) round metal cake pan. Cover with tomato slices, overlapping to cover bottom; set aside.
Cake: In bowl, beat butter with sugar until combined. Beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla.
In separate bowl, combine flour, baking powder, ginger, cinnamon, cloves and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spread evenly over tomatoes.
Bake in centre of oven for about 55 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 20 minutes. Run small knife around edge of cake; invert onto cake plate and let stand for 5 minutes before removing from pan.