How to make Apple Cake

Monday, January 3, 2011

Apple Cake is a very healthy and delicious way to gobble up some dessert without much guilt. Everyone knows the nutritious value of Apples, but when you get bored eating apple slices for your snack time, try this beautiful, low-fat, low-sugar Upside Down Apple Cake. A generous serving of Caramelized apples flavored with apple cider form the base of the cake, and the actual cake topping is equally delicious and fragrant, touched with apple pie spice, non-fat buttermilk, margarine instead of butter, a bit of whole grain pastry flour, and substituting Splenda for Sugar, makes this a healthier version, without compromising at all on the taste factor.

So the next time you are browsing around for a healthy dessert recipe, give this Apple Cake a fair chance. I promise you you will be pleasantly surprised. Please note that some people have their misgivings about using Splenda - if you are one of those, just go for ripe and sweet red apples and use brown sugar, but less in quantity so you can still get a cake sweet enough for dessert. You can even use some Maple Syrup or Honey as they are sweeter than sugar, but lower in calories.

This cake is actually quite dense enough, considering the use of low-fat substitutes. I think the Caramelized apples are the gem of the recipe though. As the cake bakes, the juices separated from the apples trickle in and make it nice and moist, just the way a cake should be!

Healthy Upside Down Apple Cake


Caramelized Apple Topping
1/2 cup splenda
1/4 cup apple cider or juice
1 Tbsp each lemon juice and light stick butter
4 medium Cortland or Fuji apples (1 1/2 lb), peeled, cored and each cut into 8 wedges

For The Cake
1/2 stick (1/4 cup) light butter, softened (or margarine)
2/3 cup sugar
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp apple pie spice powder (or all-spice)
1/4 tsp salt
2 large eggs
1 cups all-purpose flour
1/4 cup whole grain pastry flour (or use regular wheat flour)
2/3 cup nonfat buttermilk

Heat oven to 350ºF. You'll need a 9 x 2-in. round cake pan coated with nonstick spray.

Mix sugar and apple cider in a large nonstick skillet; bring to a boil over medium-high heat. Boil mixture 4 minutes or until light honey color. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 minute, until light golden. Add apples, flat sides down; cook 8 minutes, turning apples with a fork after 4 minutes, until lightly caramelized and crisp-tender when pierced with a skewer. Remove from heat and cool in skillet for 5 minutes.

Pour the apple mixture from skillet into prepared cake pan; use a fork to arrange in concentric circles. Beat butter, sugar, baking powder, vanilla, baking soda, apple pie spice and salt with a mixer in a medium bowl 2 minutes. Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in three additions, until batter is smooth. Pour batter over apples; spread to edge of pan. Bake 40 to 45 minutes, until a pick inserted in center comes out clean.

Cool in pan on wire rack 10 minutes. Invert onto a serving plate. Cool until cake is just warm, then serve. (This cake is also delicious at room temperature.