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Apple Ginger Upside-Down Cake

1/2 stick unsalted butter, melted (1/4 cup)
1/4 cup firmly packed light brown sugar
2 tablespoons finally chopped crystallized ginger plus additional for garnish
2 tablespoons currants or raisins
1 large MacIntosh or Granny Smith apple, peeled, cored, and, sliced thin
1 tablespoon fresh lemon juice
1/2 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla
whipped cream or vanilla ice cream as an accompaniment

Onto an 8-inch round cake pan pour the butter, swirling the pan,
and sprinkle it with brown sugar, 2 tablespoons of the ginger, and
the currants. In a small bowl toss the apple slices with the lemon
juice and arrange them evenly over the currants. Into another
small bowl sift together the flour, the baking powder, the salt,
and the cinnamon. In a bowl with an electric mixer beat the eggs
with the granulated sugar and the vanilla for 3 to 5 minutes, or
until the mixture is thick and pale and forms a ribbon when the
beaters are lifted. Fold in the flour mixture gently but thoroughly,
pour the batter over the apple slices, and bake the cake in the
middle of a preheated 400°F. oven for 20 to 25 minutes, or
until the tester comes out clean. Run a sharp knife around the
edge of the pan, invert the cake onto a serving plate, and serve
it warm with the whipped cream, sprinkled with the additional


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