Apple Upside-Down Cake

Randy Mayor; Leigh Ann Ross

Flaxseed meal is sold in supermarkets, or you can make your own by grinding 1/3 cup flaxseed in a blender. If you don't have a 10-inch cast-iron skillet, bake the cake in a 9-inch square cake pan.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 29%
  • Fat: 9.8g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 3.1g
  • Protein: 5.4g
  • Carbohydrate: 51.1g
  • Fiber: 3.2g
  • Cholesterol: 58mg
  • Iron: 2.3mg
  • Sodium: 178mg
  • Calcium: 109mg

Ingredients

  • 1 tablespoon dark corn syrup
  • 2 teaspoons butter
  • Cooking spray
  • 1/2 cup packed brown sugar
  • 2 tablespoons chopped pecans
  • 3 cups thinly sliced peeled Braeburn apple (about 1 1/4 pounds)
  • 2/3 cup cake flour
  • 1/2 cup flaxseed meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup packed brown sugar, divided
  • 2 teaspoons grated orange rind
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup whipped cream
  • Ground cinnamon (optional)

Preparation

  1. Preheat oven to 375°.
  2. Melt corn syrup and butter in a 10-inch cast-iron skillet coated with cooking spray over medium-high heat; remove from heat. Sprinkle with 1/2 cup sugar and pecans; arrange apple slices spokelike over brown sugar mixture, working from center of skillet to edge.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk.
  4. Combine 1/3 cup sugar, rind, vanilla, and eggs, stirring with a whisk. Beat egg whites with a mixer at high speed until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add whole egg mixture to flour mixture; stir just until moist. Gently fold in egg white mixture.
  5. Spoon batter over apples. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan with a knife. Place a plate upside down on top of cake. Invert cake onto plate. Cut into wedges. Serve with whipped cream. Garnish with cinnamon, if desired.
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