Cooking Light Apple Upside Down Cake
"Cooking light Jan 2008-"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.""
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 tablespoon dark corn syrup
- 2 teaspoons butter
- cooking spray
- 1⁄2 cup brown sugar, packed
- 2 tablespoons pecans, chopped
- 3 cups braeburn apples, peeled & thinly sliced (about 1 1/4 pounds)
- 2⁄3 cup cake flour
- 1⁄2 cup flax seed meal
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup brown sugar, packed & divided
- 2 teaspoons orange rind, grated
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg whites
- 1⁄2 cup whipped cream
- ground cinnamon (optional)
directions
- Preheat oven to 375°.
- 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.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk.
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I liked the fact that it called for a lot of apples and it was just the right amount for the top of the cake. I made one alteration; used real maple syrup for the corn syrup. Sorry, but I found the cake to be too dry, even with the very moist and wonderful apple topping and the whipcream. I am sure it was not just me because when hubby was done he had left part of the cake-part uneaten. Not like him at all!
RECIPE SUBMITTED BY
I am a stay at home (or in the car:)) mom to two cute kids-ages 7 & 4-and one husband! He's pretty cute too....We live in Fullerton,California, which is also where I grew up. I love, love, love to cook, drink wine with friends, shop, travel, read magazines and collect cookbooks. I have zillions of them and love to sit on the couch with a good cookbook! I belong to a guild of Children's Hospital of Orange County(CHOC) and we recently just finished our own cookbook to raise funds for the hospital. I also enjoy shopping and selling on ebay-so many fun things to find out there! Thanks Liza at recipezaar (my college roomate) for leading me here.
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
