Apple-Walnut Upside-Down Cake
- Active Time 45m
- Total Time 1h 45m
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 to 4 apples)
- 1 tablespoon lemon juice
- For Walnut cCake:
- 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 the apple topping: Preheat the oven to 375 degrees F. Coat a 9-inch round cake pan with sides at least 2 inches high with cooking spray.
Combine the 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 the apple slices with the lemon juice in a bowl. Evenly press the apples into the warm caramel and set aside.
To make the walnut cake: Combine the walnuts, flour, baking powder and salt in a food processor; process until the walnuts are ground to a coarse meal.
Beat the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
238 calories; 7g total fat; 1g total saturated fat; 42mg cholesterol; 139mg sodium; 42g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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