1/2 stick (1/4 c.) unsalted butter, melted
1/4 c. firmly packed light brown sugar
2 tbsp. finely chopped crystallized ginger plus additional for garnish
2 tbsp. currant or raisins
1 lg. McIntosh or Granny Smith apple, peeled, cored, and sliced thin
1 tbsp. fresh lemon juice
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
2 lg. eggs
1/4 c. plus 2 tbsp. sugar
1/2 tsp. vanilla
Whipped cream or vanilla ice cream as an accompaniment

Into a 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with the brown sugar, 2 tablespoons of the ginger, and the currants. In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants. Into another small bowl sift together the flour, baking powder, salt, and the cinnamon.

In a bowl with an electric mixer beat the eggs with the granulated sugar and the vanilla for 3 to 5 minutes. Fold in the flour mixture gently but thoroughly, pour the batter over the apple slices, and bake the cake in the middle of a preheated 400 degree oven for 20 to 25 minutes, or until a tester comes out clean. Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream, sprinkled with the additional ginger.