At the marmalade event the other day we were able to taste the authors recipe for her Upside-Down Gingerbread in her book Marmalade: Sweet and Savory Spreads for a Sophisticated Taste . The participant who brought the cake for everyone to sample did some variations to the recipe and I found that when I made this cake I did similar ones to make it easier. We also served this cake with a generous slather of homemade banana marmalade and a dollop of whipped cream!
Recipe adapted from book above:
2 1/4 cups of all purpose flour
1 1/2 teaspoon of baking soda
1/2 a teaspoon of salt
3 teaspoons of “spice blend” or 3 teaspoons each of ground clove, ground ginger, and ground cinnamon
1 large egg
1 cup of skim milk
1 cup molasses
1 stick of butter, melted
1/2 cup of sugar
In a large bowl combine together the first 4 ingredients.
Add the egg, milk, and molasses and stir together well.
Next add the melted butter and sugar and combine fully.
Preheat your oven to 325°F. Coat a round 10-inch spring-form pan with non-stick cooking spray. Pour batter in the pan.
Bake in oven for 45-50 minutes or until a toothpick inserted in the middle comes out just a little bit sticky – otherwise cake will be too dry and crumbly. Remove from oven and cool completely before serving.