Saturday, September 29, 2007

Caramel Apple Upside Down Cake

I made this cake, based off of this recipe and it was delicious, but not very photogenic.

Caramel Apple Upside Down Cake


Cooking spray
1/3 cup fat-free caramel topping
2 cups thinly sliced peeled Granny Smith apple (about 10 ounces)
1 1/2 cups whole wheat flour (about 5 1/2 ounces)
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 teaspoon baking soda
1/2 cup applesauce
5 tablespoons olive oil (not extra virgin)
1 teaspoon vanilla extract

Preheat oven to 350°.
Coat an 8-inch square baking pan with cooking spray. Drizzle caramel over bottom of pan. (Caramel will not completely cover bottom of pan.) Arrange apple slices over caramel, overlapping slices slightly.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cinnamon, and salt and baking soda in a large bowl, stirring with a whisk. Combine buttermilk and applesauce in a small bowl. Add buttermilk mixture to flour mixture; stir just until blended. Pour batter over apple slices in prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center of cake comes out clean. Cool 10 minutes in pan on a wire rack. Place a plate upside down on top of cake; invert onto plate. Serve warm.

I would add more apples, I only used 1.