Apple Upside-Down Cake

Cake

• 1

  1. Position a rack in the center of the oven and preheat to 325° F

• 2

  2. Prepare the fruit topping: Coat a 10-inch heavy oven-proof saute pan generously with cooking spray. Add the brown sugar, corn syrup, and orange juice. Stir, then place pan over medium heat for about 1 min, stirring with wooden spoon to partially melt the sugar. Remove pan from heat and arrange apple slices to cover. (This will be the top of the cake when inverted.)

• 3

  3. Prepare the cake: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In the bowl of an electric mixer, combine oil, sugar, honey, egg whites, vanilla, and milk. Whisk lightly to combine. Add flour mixture and mix on low speed until well blended. The batter will be runny.

• 4

  4. Pour batter evenly over the apple slices in the pan. Bake for 25 to 30 minutes or until cake tester in the center comes out clean.

• 5

  5. Cool cake in pan on a wire rack for 3-4 minutes, or until glaze stops bubbling. Top the pan with a large serving platter and invert.

• 6

  6. Serve with low fat caramel sauce.

Low Fat Caramel Sauce

• 1

  1. In a heavy-bottomed sauce pan, combine the sugar and water. Stir once or twice, then use a pasty brush dipped in cold water to wash down sides of pan. Bring to a boil over medium heat, swirling but not stirring until mixture turns a medium amber color. Remove from heat and let cool for 1 minute.

• 2

  2. Off the heat, stir in butter. Slowly add the evaporated milk, stirring constantly. Return pan to heat and stir constantly for about 2-3 minutes until caramel dissolves and sauce is smooth.

• 3

  3. Remove from heat and stir in corn syrup and vanilla. Cool completely before serving. Sauce thickens as it cools.