"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

1/2 stick (1/4 cup) unsalted butter, melted
1/4 cup firmly packed light brown sugar
2 tablespoons finely chopped crystallized
ginger plus additional for garnish
2 tablespoons currants or raisins
1 large McIntosh or Granny Smith apple, peeled,
cored, and sliced thin
1 tablespoon fresh lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Whipped cream or vanilla ice cream

Into an 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. [We substitute golden raisins].
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 cinnamon.
In a bowl with an electric mixer beat the eggs with the granulated sugar
and the vanilla for 3 to 5 minutes, or until the mixture is thick and pale
and forms a ribbon when the beaters are lifted. 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 F. 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 finely
chopped crystallized ginger.