Apple-Pecan Upside-Down Cake
  • 1/4 cup butter
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar*
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup coarsely ground toasted pecans
  • 1/2 teaspoon finely shredded lemon peel
  • 3 cups thinly sliced apples (such as Jonathan, Rome, or Golden Delicious) (about 1 pound)
  • 12 thin apple slices (optional)
  • Frozen light whipped dessert topping, thawed (optional)
  1. Let butter and egg product stand at room temperature for 30 minutes. Meanwhile, line a 9x9x2-inch baking pan with foil. Coat foil with nonstick cooking spray; set aside. In a small bowl, stir together flour, cinnamon, baking powder, and salt; set aside.
  2. Preheat oven to 350 degree F. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar, beating on medium speed until combined and scraping bowl as needed.** Beat on medium speed for 2 minutes more. Beat in egg and vanilla. Add flour mixture; beat until combined. Stir in pecans and lemon peel.
  3. Arrange the 3 cups apples in prepared pan; spoon pecan mixture over apples and spread evenly (batter will be thick and may not cover all the apple pieces).
  4. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Invert onto a serving platter; carefully remove foil. Serve warm. If using the thin apple slices, cook 12 apple slices in a small amount of boiling water about 1 minute or just until tender; drain well and pat dry with paper towels. If desired, top individual servings of cake with the cooked thin apple slices and/or light whipped dessert topping. Makes 12 servings
*Sugar Substitutes: Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use the amount of product equivalent to 1/2 cup brown sugar. If the brown sugar substitute does not blend into the butter mixture, let stand for 1 minute, then continue to beat. Servings Per Recipe 12 servings Calories 176 Total Fat (g) 7 Saturated Fat (g) 2 Cholesterol (mg) 11 Sodium (mg) 121 Carbohydrate (g) 26 Fiber (g) 2 Protein (g) 3 Fruit (d.e.) .5 Other Carbohydrates (d.e.) 1.5 Fat (d.e.) 1.5 *Percent Daily Values are base on a 2,000 calorie diet