Ingredients for Cooking Light Apple Upside Down Cake
- Dark Corn Syrup
- 1/4 cup (50g) unsalted butter
- Cooking Spray
- Brown Sugar
- 1/4 cup (30g) chopped pecans
- Braeburn Apples
- Cake Flour
- Flax Seed Meal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Orange Rind
- Vanilla Extract
- 4 large eggs
- Egg Whites
- Whipped cream for serving (optional)
- Ground Cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cooking Light Apple Upside Down Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cooking Light Apple Upside Down Cake
- Preheat oven to 375°F (190°C).
- Coat a 10-inch cast-iron skillet (or 9x9 inch baking pan) with cooking spray.
- In the skillet, melt 1/4 cup (50g) unsalted butter with 1/4 cup (60ml) light corn syrup over medium-high heat.
- Remove from heat and sprinkle evenly with 1/2 cup (60g) granulated sugar and 1/4 cup (30g) chopped pecans.
- Arrange 4-5 medium apples, peeled, cored, and thinly sliced, spoke-like over the brown sugar mixture, working from the center to the edge.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1/4 cup (30g) flaxseed meal (or 1/3 cup flaxseeds ground in a blender), 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In another bowl, whisk together 1/3 cup (60g) granulated sugar, 1 teaspoon vanilla extract, and 2 large eggs.
- In a clean bowl, beat 2 large egg whites with an electric mixer at high speed until soft peaks form.
- Gradually add the remaining 1/3 cup (60g) granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold the whole egg mixture into the flour mixture until just combined.
- Carefully fold in the egg white mixture until no streaks remain.
- Pour the batter evenly over the apples in the skillet.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the skillet for 5 minutes before placing a wire rack over the top of the skillet.
- Invert the cake onto the wire rack and let it cool completely before serving.
- Cut into wedges and serve with whipped cream and a sprinkle of cinnamon (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
148g
Fat
10g
Carbs
17g
