Apple Flip Cake-
We always think about pumpkins this time of year. But it is also apple season. 🙂 We eat a lot of apples in our home all year long. But, this time of year I find myself creating recipes with apples more often too. Before I share the apple flip cake recipe I want to mention that every once in a while I create a recipe that tastes yummy, but doesn’t always look like it will be yummy. Case in point, my chicken ala king recipe HERE. This apple flip cake is one to add to the list.I know, some of you are thinking first we eat with our eyes and I know that is true. But, I think this recipe may be the exception to the pretty food taste good idea. I will let your taste buds decide.
This is a migraine safe recipe, low sugar recipe and dairy free recipe. If you are not on a restricted diet please use “real” sugar, milk etc) Also please see Katies Tid Bits .
What You Need
1 – 1 1/2 Lbs. about 4 apples (peeled, cored, and sliced) I used granny smith and gala
1 Cup lactose free margarine (softened to room temperature)
1/4 Cup brown sugar substitute ( I use Splenda)
1/2 Tbsp. distilled white vinegar
1 1/2 Cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp Cinnamon (dried)
1/2 tsp Nutmeg (dried)
1 Cup granulated sugar substitute ( I use Splenda)
1/4 Cup applesauce (unsweetened)
1/4 Cup lactose free milk ( I use Lactaid)
1 Tbsp. Canola oil
9 Inch tart pan or cake pan with spring bottom (removable bottom)
2 Mixing Bowls
Plate or serving dish with a lip edge (at least 9 inches around best to use one inch bigger than your tart/cake pan)
Before You Start -Preheat oven to 350°. Prepare tart pan by coating with canola oil on the inside bottom and sides.
Lets Make It! Sprinkle bottom of the prepared tart pan with brown sugar. In a bowl combine apples slices and vinegar and mix well. Add the apple slices to the tart pan by placing the apple slices in a circle pattern overlapping slightly as you go around. Set aside. In a mixing bowl combine flour, baking powder, salt, cinnamon and nutmeg stir together with a fork or whisk to combine. In a separate bowl (use the one your apples slices were in) add margarine and sugar and beat with electric mixer on medium speed until light and fluffy. Add eggs and applesauce and mix well to combine all. Add the flour mixture and milk alternating and a little bit at a time and continue mixing on low speed until all of the dry mixture is combined with the wet. Continue beating until smooth. Pour or spoon the batter over apple prepared tart pan. Bake for 30-45 minutes (until a toothpick inserted in the center comes out clean). Let cake cool in the pan for about 20 minutes. Place the lipped plate over the top of the cake and flip (invert the cake onto the plate). Remove cake pan sides and bottom. Let cool for another 10 minutes.
*Katies Tid Bits– if you are not on a special diet use “real “milk, sugar, brown sugar, sweet applesauce and butter. Toss apple slices in 2 teaspoons lemon juice instead of vinegar. I sprinkled a bit of splenda and cinnamon on the top before serving, This is optional.
Do you have a yummy recipe that maybe doesn’t look so yummy?
See you at the Thursday Favorite Things blog hop ( you can start linking up tomorrow at 8PM MST)