Apple Upside-Down Cake

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Title: Apple Upside-Down Cake
Yield: 8 Servings
Categories: Desserts, Low-Fat, Cake/cookie, Pumpkin


2 tb + 1 tea unsalted butter
5 Mc Intosh apples (1 3/4 lb)
Peeled, cored, and cut into
8 wedges each
1/2 c + 3 T. sugar
1 lg Egg
1/2 c Buttermilk
1 c All-purpose flour
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/8 ts Grond nutmeg
1/2 ts Baking powder
1/4 ts Salt
Butter Flavored Spray

Directions Heat oven to 350. Lilghtly spray an 8 in. by 11/2 in round
cake pan with veg spray. set side. In a large nonstick skillet, melt 1
tea butter over medium-high heat. Add the apples cut side down, and
sprinkle them with 3 Tablespoons sugar; cook until the apples are tender
and caramelized, 4-5 minutes on each side. Remove from heat 2. Arrange
the apples, cut side down, in the cake pan so that they fit snugly
together. Fill in any cracks with small pieces of apple, so that the
batter won't leak through. Set pan aside 3. Melt remaining 2 T. butter;
set aside. Break egg into a food processor; process for about 5 seconds,
then while processor is running, add melted butter and buttermilk,
through feed tube. 4. In small bowl, whisk togeter flour, remaining sugar,
spices, baking powder and salt. Add all dry ingredients to mixture in food
processor. Cover and pulse until combined. about 20 pulses. 5 Pour the
batter over sliced apples, spread batter to completely cover the apples
with a spatula. bake until golden and tester inserted in center comes out
coean 40 -45 minutes. Remove from oven and place on wire rack cool for
about 15 minutes before inverting cake to serving plate. Calories 219
fat 1 gram 17 mg cholestrol, 122 mg sodium. Source Martha Stewart
Living Sept. issue submitted by marina tpo by marina
Posted to MC-Recipe Digest V1 #235

Date: Sat, 5 Oct 1996 20:42:16 -0400

From: (The Meades)