Constellation™ Tomato Upside-Down Cake

Preheat oven to 350°F.

Grease a 9-inch springform pan with butter, and then line the bottom with a parchment paper round.

In a small saucepan over medium heat, stir in 4 tbsp. of butter with the brown sugar until the butter melts. Pour into the springform pan, and arrange the tomatoes in two layers over the sugar mixture.

In a medium bowl, combine the flour, baking powder, ginger and salt.

In a large mixing bowl, with an electric mixer beat the remaining 8 tbsp. butter with 1 cup of sugar until well combined. Add the eggs, one at a time, and then beat. Alternate the dry ingredients with the milk. Add the vanilla. Pour into the pan.

Place the pan on a rimmed baking sheet and bake for 70 minutes. Let cool on a wire rack for at least 30 minutes. Invert the pan onto a platter, and unhinge the springform pan. Drizzle cake with any syrup that may have dripped onto the baking sheet.

Serves: 8