Cooking Light Apple Upside Down Cake - cooking recipe

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)
Preparation
    Preheat oven to 375\u00b0.
    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\u00b0 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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