Low Fat Apple Upside Down Cake Recipes

APPLE UPSIDE-DOWN CAKE

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.

UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
• In a bowl, cream together the butter and sugar.
• Whisk in the eggs, vanilla and milk until fully incorporated.
• Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
• For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
• Pour the sauce into the greased cake pan.
• Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
• Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
• Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
• Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
• Garnish slices with vanilla ice cream or whipped cream.
• Enjoy!

APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top.
• Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be.
• Pour batter over apples in the baking pan, making sure they are evenly covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over.

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.

APPLE UPSIDE DOWN CAKE

Steps:

• Melt four tablespoons of the butter in a heavy nine-inch skillet, preferable cast iron and one that does not have a nonstick surface. The skillet must also have a handle that will withstand oven heat. Add the apple slices and saute over high heat for about eight minutes, until the apples are tender, beginning to brown but still hold their shape.
• Remove the apples carefully, draining them. Set them aside. They should now be reduced to about two cups of apples. Melt the remaining butter in the skillet.
• Tip the skillet so the sides are coated with butter. Add the brown sugar and cinnamon and stir over very low heat just until the sugar has dissolved. Spread the sugar mixture evenly over the bottom of the skillet.
• Remove the skillet from the heat and arrange the apple slices in a pattern over the brown sugar mixture in the bottom of the skillet. Any slices that do not fit into the pattern can be scattered on top of the rest -they will not show.
• Preheat oven to 350 degrees.
• Beat egg yolks until thick, gradually adding the granulated sugar and beating till light and lemon colored. Stir in the cider or brandy.
• Sift the flour with the baking powder and fold into the yolk mixture. Beat the egg whites until they hold peaks but are still creamy-textured and fold them in.
• Spread the batter over the apples in the skillet. Bake 30 minutes. Unmold the cake onto a large platter and serve while still warm.

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.

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.

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.

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!

CARAMEL APPLE UPSIDE-DOWN CAKE

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.