Apple-Oat Upside-Down Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 18%
  • Fat: 5.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 2g
  • Protein: 4.1g
  • Carbohydrate: 53.1g
  • Fiber: 1.8g
  • Cholesterol: 4mg
  • Iron: 2.1mg
  • Sodium: 342mg
  • Calcium: 39mg


  • 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


  1. Preheat oven to 350°.
  2. Combine first 3 ingredients in a small bowl; let stand 10 minutes. Stir in egg substitute and vanilla.
  3. 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.
  4. 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.
  5. 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.
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