With the weather cooling down, I’ve found myself craving the sweet, warm goodness of one of fall’s best fruits. Instead of upside-down pineapple cake, I decided to throw in a twist and use apples instead! I was inspired by a recipe from Relish, which we get in our local newspaper!
These upside-down applecake squares are so perfect for welcoming fall! The cake itself is light and fluffy and made extra special with a touch of cornmeal. Cinnamon perfumes the entire house as the cake bakes, and the tender apples are cooked in a maple syrup that permeates the cake and makes it an absolutely delectable treat. To top it all off, a maple-cream-cheese drizzle is added over the top to balance some of the sweetness while adding a beautiful touch of contrast.
These are best eaten while warm out of the oven, but I took them in to my English class and they got devoured. No one had any clue that they weren’t sugar-loaded-anti-health-bombs (and under 200 calories, too!)
Ok, I’m salivating just thinking about it. I’ll hurry it on up, and get to the recipe!
Upside-down Apple Cake with Maple Cream Cheese Frosting
Serves 12 Serving Size: 1 square Calories/Serving: 160
- 2tbl light margarine
- 1/3c. splenda
- 1/4c. sugar free maple syrup
- 2 crisp apples (I used gala), peeled, cored and cut into slices
- 1/4c. light margarine
- 2/3c. splenda
- 1tsp vanilla extract
- 2 room temperature large eggs
- 1c. all-purpose flour
- 1/2c. whole wheat flour
- 1/2c. yellow cornmeal
- 1 and 1/2 tsp baking powder
- 1/2tsp salt
- 1/2tsp cinnamon
- 1/4c. no sugar added applesauce
- 1c. lowfat vanilla yogurt
- 1/2c. fat free cream cheese
- 3tbl to 1/3c. sugar free maple syrup (use less for a thicker glaze, more for a thinner glaze)
- Preheat oven to 375F.
- Melt butter in a large skillet over low heat. Add apples (in a solid, even layer) and sugar and cook for 5 minutes over medium-low heat. Flip over apples (or move around in pan), add maple syrup, and cook an additional 5 minutes or until tender. Set aside.
- Meanwhile, beat margarine and sugar using a electric mixer until light and fluffy. Mix in vanilla and eggs. Combine flours, cornmeal, baking powder, salt, and cinnamon. Combine applesauce and yogurt. Alternate adding in the flour mixture and the yogurt mixture in batches, starting and ending with the flour mixture (ex. flour, yogurt, flour, yogurt). Mix until well blended.
- In a 9x9 square metal pan sprayed with cooking spray, layer out the apples so there are no gaps on the bottom and so the layer is even. Pour any liquid that is with the apples into the pan as well. Spoon the batter over the apples, making sure to start with the edges and work inward (in order to avoid the maple syrup bubbling up the edges of the pan). Place in over and bake for 25 to 30 minutes, or until the cake is golden brown and cooked (springy to the touch).
- Remove from oven, and let cool at least ten minutes (if you don't, don't blame me when your cake falls apart when you flip the pan over!)
- Invert the pan onto a serving tray. Carefully remove the pan from the cake. Beat the cream cheese and maple syrup with an electric mixer until desired consistency is reached, and drizzle over cake while still warm. Cut into squares and enjoy!