Recipes

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Apple Upside Down Cake

Recipe Courtesy of Cooking Light

Rome Apples are perfect for Baking. Dollop the cake with a bit of whipped cream, highly recommended.  Servings:  10

Ingredients

Topping
Cooking spray
3/2 cup sugar
1/4 cup water
3 cups (1/4" thick) slices peeled Rome apples (about 2 large apples)
1/4 cup chopped walnuts
Cake
5.3oz cake flour (about 1 1/3 cups)
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup sugar
3 tbsp butter softened
2 large egg yolks
1 tsp vanilla extract
1/2 cup 1% low - fat milk
3 large eggs whites

Instructions

Preheat oven to 350 degrees. Coat a 9″ round cake pan with cooking spray

To prepare topping, combine 3/4 cup sugar, 1/4 cup water in a small heavy saucepan over med-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 mins) Continue cooking for 4 mins or until golden (do not stir). Immediately pour into prepared cake pan, tipping quickly to coat bottom of pan. Arrange apple slices in concentric circles in pan over the warm caramel. Sprinkle with nuts; set aside.

To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with whisk.

Combine 2/3 cup sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. add egg yolks and vanilla to sugar mixture; beat until combined. Add flour mixture and milk alternately to sugar mixture, beginning and ending with the flour mixture; Mix after each addition.

Place egg whites in a large, clean bowl. Beat egg whites with mixer at high speed until stiff peaks form using clean dry beaters. Gently fold egg whites into batter. Spread batter over apples. Bake at 350 degrees  for 35 minutes or until a wooden pick inserted in center comes out clean. Cool on  a wire rack in pan for 5 minutes. Loosen edges of cake with a knife; inverted cake onto serving plate. Serve warm or at room temperature.

Per Serving:

Calories 253  
Fat 6.6g 
Sat 2.8g
Mono 1.6g  
Poly 1.7g 
Cholesterol 52mg  
Protein 3.9g 
Sodium 163mg 
Carbohydrates 45.8g 
Fiber .9g