Upside-Down Apple Cake
This warm-comforting dessert is the perfect complement to a cup of afternoon tea.
Serves: 10Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- ¾ cup apple juice
- 1 cup oatmeal
- 2 Tbsp. canola oil
- ¼ cup Egg Beaters
- 2 tsp. vanilla extract
- ½ cup margarine, melted
- 1 cup packed brown sugar, divided
- 1 large Granny Smith apple, peeled, cored, and thinly sliced
- 1¼ cup all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. salt
- ¼ tsp. ground nutmeg
- Preheat oven to 350°F.
- Warm the apple juice in the microwave for 1 minute. Add to the oats and oil in a medium bowl. Add the Egg Beaters and vanilla. Mix thoroughly.
- Pour melted margarine in the bottom of a 9" cake pan. Sprinkle cake pan with ¼ cup brown sugar. Arrange apple slices on top of sugar.
- Mix the remaining brown sugar with the flour, baking soda, cinnamon, salt, and nutmeg in a large bowl. Combine thoroughly. Add the oatmeal mixture, blending well.
- Add batter to cake pan on top of apple slices. Bake 35–45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then place a plate upside down on top of cake and invert it. Serve warm