Cooking Light Apple Upside Down Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
• In a large bowl, gently stir together Apple Mixture ingredients; set aside.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Arrange apple mixture evenly over cake batter and sprinkle with Topping.
• Bake 45 to 50 minutes. Cool completely, about 2 hours.

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Preheat oven to 375°.
• Melt corn syrup and butter in a 10-inch cast-iron skillet coated with cooking spray over medium-high heat; remove from heat. Sprinkle with 1/2 cup sugar and pecans; arrange apple slices spokelike over brown sugar mixture, working from center of skillet to edge.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk.
• Combine 1/3 cup sugar, rind, vanilla, and eggs, stirring with a whisk. Beat egg whites with a mixer at high speed until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add whole egg mixture to flour mixture; stir just until moist. Gently fold in egg white mixture.
• Spoon batter over apples. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan with a knife. Place a plate upside down on top of cake. Invert cake onto plate. Cut into wedges. Serve with whipped cream. Garnish with cinnamon, if desired.

Steps:

• For topping: grease a 13x9x2-inch baking pan; line bottom with waxed paper and then grease the paper.
• Pare and core apples; then cut into 1/4-inch thick wedges (about 2 cups).
• Pour melted butter into pan and sprinkle with brown sugar.
• Arrange apples, edge to edge, over sugar.
• preheat oven to 350° Cake: sift together flour, baking powder and salt.
• Cream shortening with sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in dry ingredients alternately with milk; add vanilla; blend well.
• Pour batter over apples.
• Bake 40-45 minutes.
• Turn cake upside down on a large cake plate or platter immediately.
• Serve warm with whipped cream.

Steps:

• Preheat oven to 375 degrees F. Melt 1/4 cup butter in 8-inch square baking pan. Add dark brown sugar and spices, mix well.
• Arrange apple rings over brown sugar mixture on bottom of pan, then sprinkle with lemon juice. Set pan aside.
• In a large bowl, combine flour, granulated sugar, baking powder, and salt. Cut in remaining 3 Tbs butter with pastry blender or fork until mixture resembles coarse crumbs.
• Add milk and vanilla to the mixture, and then beat at a low speed with mixer until dry ingredients are moistened. Continue beating 2 minutes at medium speed. Blend in egg yolk.
• In a small bowl, beat egg white at high speed until stiff peaks form; gently fold into batter, then pour over apples in pan.
• Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Loosen edges and invert onto serving plate. Let stand 1 minute before removing pan. Serve warm.

Steps:

• Spray an 8- or 9-inch round cake pan with nonstick spray.
• Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
• Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cinnamon, baking powder, and salt together in a bowl.
• Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
• Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
• Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.