Plantain Gingerbread Upside-Down Cake

• Vegetarian

• Produce

  • 3/4 cup Ginger, ground
  • 1 Plantains

• Refrigerated

  • 2 Egg

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1/8 tsp Clove, Ground
  • 1/4 tsp Nutmeg, ground
  • 1 pinch Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter
  • 1/2 cup Milk

Found on globaltableadventure.com

Description

Directions

• Preheat the oven to 350F.
• Whisk the dry ingredients together.
• In another bowl mix the wet ingredients together.
• Place your cake pan over low heat on the stovetop. Add the remaining 4 tablespoons of butter and the brown sugar. Once melted, stir to make an even coating on the bottom of the pan and remove from heat.
• Layer the sliced plantains around in overlapping circles.
• Add the wet ingredients to the dry and whisk to combine. Pour into the cake pan.
• Bake for 35-40 minutes or until a toothpick comes out clean.