Sweet and Gooey Upside Down Apple Cake
By: Kristi Rimkus
Published: Monday, February 15, 2010 - 5:59am

Ingredients




 cup vegetable oil
1 cup packed light-brown sugar
1 large apple, sliced thinly with skin on (original recipe used 1 cup all-purpose flour (spooned and
leveled)

1/2 cup whole-wheat flour (spooned and
leveled)

1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat milk
1 teaspoon lemon juice
2 large eggs
1 teaspoon pure vanilla extract

Preparation

1 Heat oven to 350 degrees. Brush a 9-inch square 2 Baking pan with oil; line with a strip of parchment paper, 3 Leaving an overhang on two sides. Brush paper with oil. 4 Sprinkle bottom of pan with 1/4 cup sugar. Arrange apples slices in pan. 5 In a medium bowl, whisk together flours, baking powder, 6 Baking soda, and salt; set aside. 7 In a large bowl, whisk together milk, eggs, vanilla, 8 Oil, lemon juice, and remaining 3/4 cup sugar. 9 Add flour mixture; mix just until combined. Pour batter over apples. Tap pan firmly on counter to settle batter, then smooth top. 10 Bake until a toothpick inserted in center of cake comes 11 Out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper).

About


A terrific upside down cake, modified from Martha Stewart's website. The original called for pineapple. I used organic apples. Yum!