Low Fat Apple Upside Down Cake Food

LOW FAT APPLE CAKE WW

Steps:

• Preheat oven to 400ºF. Coat an 10-inch spring form pan with cooking spray.
• Beat eggs and 3/4 cup of sugar in a large bowl until light and fluffy. Stir in milk, melted butter and vanilla extract.
• Combine flour and cornstarch and fold into the cake batter. Pour into prepared pan.
• Layer apple slices in a circular pattern on top of cake. Combine cinnamon and sugar and sprinkle over apples. Bake for about 28 to 32 minutes or until a toothpick comes out clean when inserted.

APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.
• Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
• Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.

LOW-FAT APPLE UPSIDE-DOWN CAKE

Steps:

• 1. Preheat the oven to 350°F. Spray an 8-inch round nonstick baking pan with nonstick cooking spray. 2. In a large skillet, heat the apple juice over medium heat. Add the apple slices and cook, tossing occasionally, until the apples are crisp-tender, about 5 minutes. When cool enough to handle, lift the apples from any liquid remaining in the skillet and arrange them in the bottom of the baking pan. 3. Meanwhile, in a medium bowl, stir together the flour, brown sugar, ginger, cinnamon, baking powder, baking soda, and salt. 4. In a separate bowl, stir together the whole egg, egg whites, buttermilk, and olive oil. Make a well in the center of the dry ingredients. Pour the egg white mixture into the well and stir just until the dry ingredients are moistened. 5. Pour the batter over the apples and smooth the top. Bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Run a metal spatula around the edges of the cake to loosen it. Turn the cake out onto a serving plate. Dust with the confectioners' sugar.

UPSIDE-DOWN CARAMELIZED APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter the sides of a 9-inch cake pan (not a springform pan).
• Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
• To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
• Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
• Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.

APPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°. Grease sides of 13x9 baking pan.
• Melt 1 stick butter; pour into baking pan. Stir in brown sugar and mix well; spread evenly in bottom of baking pan.
• Arrange apples evenly over sugar; sprinkle with cinnamon and pecans.
• In large mixing bowl, combine cake mix, 1 stick butter (softened), eggs and water. Beat with electric mixer for 2 minutes.
• Pour cake batter evenly over apples.
• Bake about 45 minutes until toothpick inserted in center comes out clean.
• Cool for 5 minutes; invert onto serving platter.

CARAMEL-APPLE UPSIDE-DOWN CAKES

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix,eggs,applesauce,and juice in a large bowl with a mixer.
• Using a large cupcake tin, place 1 tablespoon melted butter, 1 tablespoon pecans, and 1 teaspoon brown sugar in each cup.
• Layer 4 to 6 apple slices on top of brown sugar, then pour about 1/3 cup batter on top.
• Repeat to make 11 more cakes.
• Bake for 20 to 25 minutes or until a cake tester comes out clean,.
• Allow cakes to cool for 10 minutes.
• Flip the cakes onto a cookie sheet lined with parchment paper.
• Serve warm or cooled.Great with a scoop of rich vanilla ice cream on the side!

UPSIDE-DOWN APPLE CAKE

Steps:

• Preheat oven to 350°.
• Mix together melted butter and maple syrup and drizzle onto bottom of ungreased 8-inch round cake pan. Turn pan to distribute. Arrange as many apple slices as you can in bottom of pan. Chop the rest and set them aside.
• Mix together flour, spices and leavening and set aside.
• Beat the egg whites with a fork until they're foamy and then add brown sugar gradually until it's all mixed. Mix in oil and applesauce. Finally, fold in flour mixture until everything is just mixed together. If you had apples leftover, add them gently now to the batter.
• Spoon batter carefully over the bottom-mixture in the pan. Smooth it evenly with the back of a spoon. Bake 25-30 minutes or until it starts to turn golden brown (I let it go a little too long but it was still delicious).
• Let the cake cool at least 10 minutes and then carefully turn it out of the pan, loosening the edges with a butter knife and then inverting a dinner plate or platter onto the pan and flipping it (carefully!) over.
• It made its own sauce! It's so pretty and homey! And low-fat!

LOW-FAT PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375 degrees.
• Line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
• Sprinkle brown sugar on waxed paper.
• Drain pineapple and reserve juice.
• Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
• Using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
• Gradually add sugar.
• Add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
• Gradually add flour, baking powder and salt, blending until batter is smooth.
• Pour batter into pan.
• Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
• When done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
• Carefully remove waxed paper.