Healthy Apple Upside Down Mini Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The granulated sugar is really optional since the maple syrup topping makes the whole desert sweet enough. Ingredients:
2 tbsp. maple syrup |
1/2 cup brown sugar |
1 tsp vanilla extract |
1/4 cup flax |
1 apple |
1 1/3 cups whole wheat flour |
2 tsp. baking powder |
1/4 tsp. salt |
3/4 cup granulated sugar |
1 egg |
2/3 cup soy milk |
Directions:
1. Spray non stick pan with PAM and Heat maple syrup
2. Stir in the brown sugar. Cook over medium heat until mixture is bubbly. Pour mixture into an ungreased 9-in. round cake pan or into 12 muffin pan. (optional: Sprinkle coconut evenly over the top). Arrange whole pineapple slices or apple on top of sugar mix
3. Preheat oven to 350ºF.
4. Combine flour, baking powder, flax meal and salt in a medium bowl. Set this aside.
5. Beat in granulated sugar, egg, and vanilla.
6. Add flour mixture to wet mixture alternately with the soy milk, beginning and ending with the flour mixture. Pour batter into cake pan which has the prepared topping.
7. Bake about 25 minutes or until cake springs back when lightly touched in the center. Cool in pan on wire rack for 2 to 3 minutes. Loosen side of cake pan with a knife. Invert onto a serving plate.
8. Serve warm or cool, add maple syrup if extra topping desired.
9. Yield: 12 servings
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