Cooking Light Apple Upside Down Cake
Delightfully moist and packed with warm, cozy flavors, this Cooking Light Apple Upside Down Cake is a guilt-free twist on a classic dessert. Perfect for fall or whenever you're craving something sweet yet wholesome, this recipe highlights tender slices of caramelized apples layered with a cinnamon-spiced cake made with unsweetened applesauce and low-fat buttermilk. The result is a buttery treat with a soft, fluffy crumb—without the heaviness of traditional versions. Ready in under an hour, this easy-to-make cake pairs beautifully with a cup of tea or coffee and is sure to impress guests with its stunning presentation. Whether you're looking for a healthier dessert option or simply love baked apple recipes, this lightened-up showstopper will quickly become a favorite!
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Recipe Information
Ingredients
- 3 medium apple
- 4 tablespoons unsalted butter
- 0.333 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.5 cup unsweetened applesauce
- 0.25 cup low-fat buttermilk
- 1 as needed cooking spray
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray and line the bottom with parchment paper.
Peel, core, and thinly slice the apples. Set aside.
In a small saucepan, melt 2 tablespoons of the butter over medium heat. Stir in the light brown sugar and cook until it dissolves and forms a smooth sauce, about 2-3 minutes.
Pour the butter-sugar mixture evenly over the parchment-lined bottom of the cake pan. Arrange the apple slices in a circular pattern over the sauce. Sprinkle the cinnamon and nutmeg evenly over the apples.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the remaining 2 tablespoons of softened butter with the granulated sugar until light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined. Stir in the applesauce.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter over the apples in the cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then run a knife around the edges to loosen it. Invert the cake onto a serving plate and carefully remove the parchment paper.
Allow the cake to cool slightly before slicing and serving. Enjoy your light and delicious Apple Upside Down Cake!
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 361.2 g | 131% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 247.9 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 228 mg | 18% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
