I started the morning trying to figure out what I could make with some extra apples that were in the kitchen. I have been experimenting with alternate flours as a way to play with different flavors. The result was nice and light, and is a cross between upside down cake and coffee cake. I find the candied ginger (optional) adds a nice sparkle of flavor.
1 cup all-purpose flour
1 cup barley flour
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup vegetable oil
1/2 cup sugar
3/4 teaspoon salt
1/2 cup milk
1 teaspoon pumpkin pie spice
2 tablespoons chopped candied ginger (optional)
1/2 cup butter, melted
1 teaspoon cinnamon
1/2 cup brown sugar
Preheat oven to 350 degrees F. Grease a ring or 9″ round pan, set aside.
Combine the flours, baking soda, sugar, salt, and pumpkin pie spice in a medium bowl. Stir to combine.
Make a well in the center and add the egg, milk, vanilla, and vegetable oil.
Stir just until all the liquid is incorporated. Some small lumps in the batter are all right.
Peel and core the apples. Slice half of one and arrange in the bottom of a ring or a 9” round pan. Dice the rest of the apples and fold into the batter.
Sprinkle with the cinnamon, candied ginger, and brown sugar. Carefully pour the melted butter over the apples and sugar.
Pour the batter into the pan, being careful not to move the apple mixture.
Bake at 350 degrees F for 35-40 minutes, or until a toothpick inserted comes out clean.
Invert pan on a rack or plate and allow to cool 10 minutes before removing.
Slice and enjoy!