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Healthy Apple Upside-Down Cake

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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

1 tablespoon dark corn syrup
2 tablespoons butter
Cooking spray
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
4 eggs
Ground cinnamon


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.

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