Caramel Apple Upside-Down Cake

Name: 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

15 ingredients

3 steps

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

Directions

1

Preheat oven to 350°.
2

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.
3

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.