This recipe requires a 10-inch cake pan, which is not common in most kitchens. I use a 10-inch springform pan, but it does leak a little, so I put it on a pizza pan to catch drips.
Ingredients
- 2¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ cup butter
- 1 cup light brown sugar
- 4 apples (about 1½ pounds), peeled, cored and cut into ½-inch wedges
- ½ cup sugar
- 1 egg
- ¾ cup sorghum
- 1 cup buttermilk
- Very softly whipped cream
Preparation
• Combine flour, soda, salt and spices in a bowl or on a plate.
• Preheat oven to 325°. Grease a 10-inch cake pan with 1 tablespoon of the butter. Sprinkle brown sugar over the pan to distribute evenly.
• Place apple slices decoratively in the pan, thinking about the pattern that will appear when you turn the cake out. Chop remaining apples to fill in any spaces, if you like.
• Combine remaining butter and sugar in a large bowl and beat to blend until fluffy. In a small bowl, beat the egg. Add sorghum and ½ cup buttermilk.
• Add ⅓ of flour to sugar/butter mixture and beat to blend. Add ½ cup buttermilk and beat to blend. Repeat, ending with the last of the flour. Pour batter on top of apples and bake 45 to 50 minutes. Cool 10 to 15 minutes, then turn onto serving platter. Serve warm or at room temperature with unsweetened whipped cream.
