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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Cooking Light. Jan 2008 Ingredients:
1 tablespoon dark corn syrup |
2 teaspoons butter |
cooking spray |
1/2 cup packed brown sugar |
2 tablespoons chopped pecans |
3 cups thinly sliced peeled braeburn apples (about 1 1/4 pounds) |
2/3 cup cake flour |
1/2 cup flax seed meal |
1 teaspoon baking powder |
1/4 teaspoon salt |
2/3 cup packed brown sugar, divided |
2 teaspoons grated orange rind |
1 teaspoon vanilla extract |
2 large eggs |
2 large egg whites |
1/2 cup whipped cream |
ground cinnamon (optional) |
Directions:
1. Preheat oven to 375°.
2. Melt corn syrup and butter in a 10-inch cast-iron skillet coated with cooking spray over medium-high heat; remove from heat.
3. Sprinkle with 1/2 cup sugar and pecans; arrange apple slices spokelike over brown sugar mixture, working from center of skillet to edge.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk.
5. Combine 1/3 cup sugar, rind, vanilla, and eggs, stirring with a whisk. Beat egg whites with a mixer at high speed until soft peaks form.
6. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add whole egg mixture to flour mixture; stir just until moist.
7. Gently fold in egg white mixture.
8. Spoon batter over apples.
9. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan with a knife. Place a plate upside down on top of cake. Invert cake onto plate.
11. Cut into wedges. Serve with whipped cream. Garnish with cinnamon, if desired.
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