How To make Tomato Ginger Upside Down Cake
1 Stick butter, melted
1 tb Grated fresh ginger
6 tb Light brown sugar
3 Ripe tomatoes, skinned,
Seeded & sliced 1/4 inch Thick 1 Stick butter
1 1/2 c Brown sugar
1/2 c Molasses
2 1/2 c Unbleached white flour
2 ts Baking powder
1 tb Ground ginger
1/2 ts Ground cloves
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. From: Tomatoes, A Country Garden Cookbook by Jesse Ziff Cool, Collins Publishers, San Francisco, 1994. Typed for you by Loren Martin, Big Cabin, OK (home of the buffalos!)
How To make Tomato Ginger Upside Down Cake's Videos
Foodgasm Episode 2: Mango Upside-down Cake
See what Ashley Simone will do with a couple of mangoes. Salivate as she creates a mango upside-down cake.
Episode 2 is sponsored by Tucker Company, a full-service Chicago jewelry store.
Pineapple and Cherry Upside down Cake
Recipe:
100g cooking butter
100g caster sugar
2 eggs
100g self-flour
1 tsp baking powder
2 tsp ground ginger
1 tsp Cinnamon
2 tbsp Golden Syrup
Ginger Spice Bundt Cake with Caramel Sauce Recipe - Le Gourmet TV Recipes
LeGourmetTV Is Now Glen & Friends Cooking!
Company is coming! They'll never want to leave if you put this on the table after dinner... or even as a mid afternoon coffee snack.
Ingredients
1 cup (250 mL) buttermilk
2 eggs
1 egg white
1½ tsp (7 mL) vanilla
2¾ cups (675 mL / 340g) sifted cake-and-pastry flour
1⅔ cups (400 mL / 365g) granulated sugar
2½ tsp (10 mL) baking powder
2½ tsp (10 mL) ground ginger
1¼ tsp (6 mL) cinnamon
½ tsp (2 mL) baking soda
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) salt
¾ cup (175 mL / 180g) softened butter
½ cup (125 mL / 100g) finely diced candied ginger
Caramel Sauce:
⅔ cup (150 mL / 150g) packed brown sugar
¼ cup (60 mL / 60g) butter
¼ cup (60 mL) 35% cream
1 pinch salt
Method:
Pre-heat oven to 350°F (180°C)
In a bowl, whisk together 3/4 of the buttermilk, eggs, egg white and vanilla.In another bowl mix together flour, sugar, baking powder, ground ginger, cinnamon, baking soda, cloves, nutmeg and salt. Place into a stand mixer and beat in butter and remaining buttermilk; then beat at medium-high speed for 2 minutes. Slowly beat in egg mixture, a little at a time, beating between each addition. Fold in crystallized ginger. Pour into a greased 10 (3 L) Bundt pan; run a knife through the batter to remove any air bubbles. Bake about 40 minutes or until cake tester comes out clean. Let cool in pan on a rack for 10 minutes. Invert onto rack and let cool completely.
Caramel Sauce: In a saucepan, bring sugar, butter and cream to boil stirring constantly. Boil until sugar is dissolved, about 2 minutes.
Pour over cake just before you serve.
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Making Hong Kong Egg Tarts:
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Passion Fruit Ginger Cake – Bruno Albouze
This cake talks about love. Almond crust and cream, passion fruit ginger mousse, lemon passion fruit insert, chocolate shell and amor mirror glaze...
To get the full recipe go to
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Yoghurt-pear cake
A delicious & fluffy cake with pear and yoghurt. So yum!
1889 Cake Recipe Revamped Apple Upside Down Cake - Glen And Friends Cooking
1889 Cake Recipe Revamped Apple Upside Down Cake - Glen And Friends Cooking
Today Glen Cooks a pretty sturdy cake recipe from 1889 - and we drag it into the future with some caramel, spices, and apples. This makes a great caramel apple upside down cake.
Ingredients:
Caramel:
60 mL (¼ cup) butter
125 mL (½ cup) brown sugar
Pinch of salt
2 mL (½ tsp) cinnamon
2 apples-peeled, cored and cut into wedges
Cake:
2 eggs
250 mL (1 cup) sugar
250 mL (1 cup) sour cream
5 mL (1 tsp) pure vanilla extract
2 mL (½ tsp) baking soda
500 mL (2 cups) flour
7 mL (1 ½ tsp) ground cinnamon
2 mL (½ tsp) ground ginger
1 mL (¼ tsp) ground nutmeg
2 mL (½ tsp) salt
Method:
Preheat oven to 180ºC (350ºF), grease and line a 9” round cake pan.
Combine butter, brown sugar, cinnamon, and salt in a pot over medium heat.
Melt together and bring just to a simmer, then pour into base of cake pan.
Arrange apple pieces in the caramel.
Whisk the eggs until light and fluffy, then whisk in the sugar.
Whisk in the sour cream and vanilla.
Combine together the dry ingredients, then slowly stir these into the egg mixture.
Transfer to the cake pan over the apples, smooth the top, and bake for 30-35 minutes.
(probably a good idea to put a sheet pan under the cake pan.
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