Satisfy your fall cravings with this Apple Upside Down Cake. This cake has a caramelized brown sugar topping with fresh sliced apples covered in a moist spice cake made with half the sugar of a normal cake.
For the topping:
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 2 large apples (I used honey crisp)
For the cake:
- 1 cup granulated sugar
- 1 cup Stevia In The Raw® Bakers Bag
- ½ cup vegetable oil
- 1 large egg
- 1 large egg white
- 1 tablespoon pure vanilla extract
- 1 tablespoon maple syrup
- ¼ cup unsweetened apple sauce
- 2 ½ cups all-purpose flour
- 1 tablespoon cinnamon
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 ¼ cup milk (I use nonfat)
- For the topping: Melt the butter in a microwave-safe bowl. Once melted, stir in the brown sugar and continue stirring until most of the brown sugar has absorbed the butter.
- Core the apple and slice thinly. Set aside.
- Prepare a 9-inch by 13-inch pan by greasing the bottom with Crisco.
- Pour the brown sugar mixture in the bottom of the pan and spread as evenly as possible.
- Lay the apple slices down, close together, covering the bottom of the pan.
- For the cake: Pre-heat the oven to 350°F.
- In a large mixing bowl, combine the sugar, Stevia In The Raw®, vegetable oil, eggs, vanilla extract and maple syrup. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color (about 2 minutes). Scrape down the bowl as needed.
- Next, mix in the apple sauce and beat until well combined.
- Add half the flour followed by the cinnamon, baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
- Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into the pan over top of the apples and bake at 350°F for 32-35 minutes, keeping a careful eye on the baking during the last few minutes. Remove from the oven and allow to cool completely.
- Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool for at least 30 minutes. Run a knife around the edge of the pan. Then take a second baking pan or cookie sheet and place over top of the 9-inch by 13-inch pan. Hold the two together and invert the cake onto the cookie sheet. Take precautions as there may be some liquid in the bottom of the pan. Slice and serve with a dusting of powdered sugar.