Healthy Apple Upside-Down Cake
  • Servings: 8
  • 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
  1. Preheat oven to 375ºF.
  2. In miorowave oven melt corn syrup and butter in medium heat resistant
  3. bowl.
  4. Transfer butter mixture into baking pan and add 1/2 cup sugar and pecans; arrange apple slices spokelike over sugar mixture.
  5. 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.
  6. 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.
  7. Spoon batter over apples. Bake at 375ºF for 30 minutes or until a wooden pick comes out clean.
  8. Cool in pan for 5 minutes on a wire rack. Loosen cake from sides with a knife.
  9. Invert cake onto plate and sprinkle with cinnamon.
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.