Upside Down Tomato-Spice Cake

For tomato lovers! You might want to adjust the spices to taste.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup brown sugar, packed
• 3  small  firm ripe plum tomatoes, thinly sliced
• 1⁄2 cup butter, softened
• 1  cup sugar
• 1⁄4 cup molasses
• 2  large eggs
• 1  teaspoon vanilla
• 1 1⁄2 cups flour
• 2  teaspoons baking powder
• 1  teaspoon ginger powder
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon salt
• 1⁄2 cup half-and-half or 1⁄2 cup full-fat milk

Directions

1. Set oven to 350 degrees.
2. Grease a 9-inch round metal cake pan.
3. In a small saucepan over medium heat, whisk 1/4 cup butter with 1/4 cup brown sugar until melted and smooth, then pour into greased cake pan.
4. Layer the tomato slices overlapping if necessary to cover the bottom of the pan; set aside.
5. For the cake; in a bowl, beat 1/2 cup butter with 1 cup sugar until well combined.
6. Beat in molasses, eggs and vanilla; beat until well combined (about 2-3 minutes).
7. In another bowl, mix together flour, baking powder, ginger, cinnamon, cloves and salt; stir into the creamed mixture alternately with half and half or milk.
8. Spread the batter evenly over the tomatoes.
9. Bake for about 50-55 minutes or until cake tests done.
10. Cool in pan for 20 minutes.
11. Run a small knife around edge of the cake, then invert onto a large plate, let stand for about 5 minutes before removing from the pan.