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Apple-Walnut Upside-Down Cake

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 45 Minutes
  10 servings
Caramelized apple slices are the perfect complement to the rich walnut cake.

Make Ahead Tip: Equipment: 9-inch cake pan with 2-inch high sides
For Apple Topping:
3/4 cup  sugar
1/4 cup  water
4 cups  thinly sliced peeled Golden Delicious apples (3-4 apples)
1 tablespoon   lemon juice
For Walnut cake:
3/4 cup  walnut halves, toasted (see Tip)
2/3 cup  unsifted cake flour
1 teaspoon   baking powder
1/4 teaspoon   salt
2   large egg whites
2/3 cup  sugar, divided
2   large eggs
1 teaspoon   vanilla extract

Tip: To toast walnuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
To make apple topping: Preheat oven to 375°F. Coat a 9-inch round cake pan with sides at least 2 inches high with cooking spray.

Combine 3/4 cup sugar and water in a heavy-bottomed saucepan. Bring to a simmer over low heat, stirring occasionally. Increase the heat to medium high and cook, without stirring, until the syrup turns a deep amber color, about 5 minutes. (Swirl the pan if the syrup is coloring unevenly). Immediately pour the syrup into the prepared cake pan.

Toss apple slices with lemon juice in a bowl. Evenly press the apples into the warm caramel and set aside.

To make walnut cake: Combine walnuts, flour, baking powder and salt in a food processor; process until the walnuts are ground to a coarse meal.

Beat 2 egg whites in a mixing bowl with an electric mixer until soft peaks form. One tablespoon at a time, beat in 1/3 cup sugar, continuing to beat until the egg whites are stiff and glossy; set aside.

Beat 2 whole eggs with the remaining 1/3 cup sugar in a separate mixing bowl until thick and pale, about 5 minutes. Beat in vanilla.

Whisk one-fourth of the reserved beaten egg whites into the whole-egg mixture. Sprinkle half of the dry ingredients over the top and fold in gently using a rubber spatula. Fold in the remaining beaten whites, followed by the remaining dry ingredients.

Spread the batter over the fruit in the pan. Bake until the top springs back when lightly touched and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then invert onto a serving plate, setting any stray apples back in place. Serve warm or at room temperature.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   10 servings
Calories: 238
Fat. Total: 7g
Protein: 4g
Carbohydrates, Total: 42g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 42mg
Sodium: 139mg
% Cal. from Fat: 26%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Thomas Reviewed: 10/13/2010
I made this cake today with 2 minor changes and it turned out beautifully. The changes were to substitute pecans because I was out of walnuts and I added a teaspoon of cinnamon to the dry ingredients. Also, the directions say to bake 40-45 minutes; mine tested done after 30 minutes. I left it in the oven for 5 minutes more to be safe but 30 minutes would have been OK. Longer time would have just dried it out.
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