Apple-Oat Upside-Down Cake

Cooking Light
8 servings (serving size: 1 wedge)


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3/4 cup quick-cooking oats
3/4 cup warm apple juice
2 tablespoons vegetable oil
1/4 cup egg substitute or 2 large egg whites
2 teaspoons vanilla extract
1 tablespoon butter or stick margarine, melted
Cooking spray
1 cup packed brown sugar, divided
1 large Granny Smith apple, peeled and thinly sliced (about 1 1/2 cups)
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg


Preheat oven to 350°.

Combine first 3 ingredients in a small bowl; let stand 10 minutes. Stir in egg substitute and vanilla.

Pour butter in the bottom of a 9-inch cake pan coated with cooking spray. Sprinkle with 1/4 cup sugar. Arrange the apple slices spokelike on top of sugar, working from center of pan to edge.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 3/4 cup sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl; stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges.

Created date

June 2000

Nutritional Information

Calories 278
Caloriesfromfat 18 %
Fat 5.7 g
Satfat 1.7 g
Monofat 1.6 g
Polyfat 2 g
Protein 4.1 g
Carbohydrate 53.1 g
Fiber 1.8 g
Cholesterol 4 mg
Iron 2.1 mg
Sodium 342 mg
Calcium 39 mg