Caramel Apple Upside-Down Cake
Ingredients
- Cooking spray ⓘ
- 1/3 cup fat-free caramel topping ⓘ
- 2 cups thinly sliced peeled Granny Smith apple (about 10 ounces) ⓘ
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces) ⓘ
- 2/3 cup packed brown sugar ⓘ
- 1/4 cup toasted wheat germ ⓘ
- 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 canola oil ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 large egg whites, lightly beaten ⓘ
- 1 large egg, lightly beaten ⓘ
Instructions
- 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, wheat germ, cinnamon, and salt in a large bowl, stirring with a whisk. Combine buttermilk and baking soda in a medium bowl, stirring with a whisk. Stir in applesauce and remaining ingredients. 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.
Nutrition & Diet Analysis (per serving)
1132
kcal
57% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).