Healthy Apple Upside-Down Cake
1 tablespoon dark corn syrup
2 tablespoons butter
1/2 cup packed light brown sugar
2 tablespoons chopped pecans
2 large or 3 small Granny Smith apples,peeled and thinly sliced
2/3 cup cake flour
1/2 cup flaxseed meal
1 teaspoon baking powder
1/4 teaspoon flour
2/3 cup packed light brown sugar, 2 teaspoons grated orange rind
1 teaspoon vanilla extract
Preheat oven to 375ºF.
In miorowave oven melt corn syrup and butter in medium heat resistant
Transfer butter mixture into baking pan and add 1/2 cup sugar and pecans; arrange apple slices spokelike over sugar mixture.
Lightly spoon flour into a dry measurement cup; level with a knife. Combine flour, flaxseed meal, baking powder and salt in a large bowl, stirring with a whisk.
Combine 2/3 cup sugar, rind vanilla and eggs in another bowl, stirring with a whisk. Add egg mixture to flour mixture; stir just until moist.
Spoon batter over apples. Bake at 375ºF for 30 minutes or until a wooden pick comes out clean.
Cool in pan for 5 minutes on a wire rack. Loosen cake from sides with a knife.
Invert cake onto plate and sprinkle with cinnamon.
Pairs Well With
We found the original recipe in a Cooking Light magazine, but changed it to our taste. Kathie made two apple upside-cakes yesterday for our Bible study class, since two of our friends had their birthdays a week apart.