Apple-Oat Upside-Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 cup quick-cooking oats |
3/4 cup warm apple juice |
2 tablespoons vegetable oil |
1/4 cup egg substitute or 2 large egg whites |
2 teaspoons vanilla extract |
1 tablespoon butter or stick margarine, melted |
cooking spray |
1 cup packed brown sugar, divided |
1 large granny smith apple, peeled and thinly sliced (about 1 1/2 cups) |
1 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a small bowl; let stand 10 minutes. Stir in egg substitute and vanilla.
3. Pour butter in the bottom of a 9-inch cake pan coated with cooking spray. Sprinkle with 1/4 cup sugar. Arrange the apple slices spokelike on top of sugar, working from center of pan to edge.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine 3/4 cup sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl; stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan.
5. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges.
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