This cake not only tasted great, but came out so beautiful. The amazing apple slices on top, with their caramel sheen....I didn't even want to cut it! But, with a three year old and a grown man both begging for a slice as the smell wafted through the house, I caved.
It tasted as good as it looked! It was so simple to make and looks like you spent so much time on it! Plus, its the perfect size for a smaller family like ours, since it is a single layer cake.
The cake
is tender and lightly spiced, laying under a led of soft apples coated
in a caramel glaze that gently drips down the sides, where you have a
crunchy edge. If you like apples, its to die for.
Do
yourself a favor, if you have a potluck or anything coming up in the
next little while where you need to take something, make yourself a hero
and whip up one of these. It will be a hit - I promise!
Servings Yield: 10 slices
Cost per Serving: .21 per slice
Caramel Apple Upside Down Cake
from Cooking Light
- 1 to 2 granny smith apples, peeled, cored and sliced thin
- 1/3 c. fat free caramel ice cream topping
- 1/4 c. toasted wheat germ
- 1/2 c. low fat buttermilk
- 5 tbsp canola oil (I actually used olive oil & the cake was still light and moist)
- 1 1/4 c. flour
- 2/3 c. brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 c. applesauce
- 1/2 t baking soda
- 2 egg whites
- 1 whole egg, beaten
Spray 9 inch round cake pan with cooking spray
Drizzle topping on bottom - it will not completely cover the bottom
Arrange apples slices over the caramel - slightly overlap them
Combine flour, wheat germ, cinnamon and salt
Combine buttermilk & baking soda in another bowl. Stir in applesauce and remaining ingredients
Add to the dry ingredients and combine well
Pour batter over the apples
Bake at 350 for 35 minutes
Cool for 10 minutes
Invert pan over a plate and take off the pan.
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