I admit it, I have a weakness for apples. To me, apples are not just a seasonal treat. With the huge assortment of exotic and delectable fruits to be had, I love the simple, ordinary apple. You are likely to see many dishes with apple as the featured fruit here. I hope you enjoy this one. The recipe was originally for pineapple and a banana cake with pecans. I used apples, applesauce cake and walnuts instead. Apples are rich in dietary fiber and contain good quantities of vitamin C and beta-carotene. Apples also contain important flavonoids: quercetin, epicatechin, and procyanidin B2. These compounds help protect the body from the effects of free radicals and they are a good source of B-complex vitamins. You just can’t go wrong with apples.
Apple Upside-down and Right-side-up Cake
Adapted from The American Heart Association Low-fat & Luscious Desserts
1 Tbs light corn syrup
1/3 cup firmly packed light brown sugar
2 peeled, cored and sliced apples
1 1/4 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/2 cup skim milk
1/2 cup unsweetened applesauce
1 large egg
1 Tbs. canola oil
1/2 cup quick-cooking oatmeal, uncooked
2 Tbs chopped walnuts
2 Tbs light brown sugar
2 Tbs butter
1/2 tsp cinnamon
Preheat oven to 350F. For the upside down layer, drizzle corn syrup over bottom of pan; sprinkle with brown sugar. Arrange apple slices on brown sugar.
Combine the dry ingredients in a large bowl. Add remaining cake ingredients and stir until combined. Pour this over the apples.
To minimize clean up, I combined the right-side-up ingredients in the same bowl as the cake. Use a fork to incorporate the butter into the oatmeal mixture.
Bake for 35 minutes or until a toothpick inserted in center comes out clean. Invert cake onto a plate and let cool for 30 minutes. Serve either side up!
Serves 10. Each slice contains 248 calories, 3 grams of protein, 48 grams of carbohydrates, 2 grams of fiber and 2 grams of fat.