APPLE UPSIDE-DOWN CAKE
Makes 9 servings
1 serving = 5 PointsPlus™
Prep time: 25 minutes
Cooking time: 55 minutes
1/3 cup light butter
1/3 cup Splenda Brown Sugar Blend
6 small apples, halved, stems removed, cored
1 1/3 cups whole wheat flour
tsp baking powder
1 tsp ground ginger
2 tsp ground cinnamon
2/3 cup fat-free skim milk
1/4 cup light butter
1/4 cup fat-free egg substitute
1 tsp vanilla extract
2/3 cup Splenda Granulated Sugar
Preheat oven to 350 degrees.
Place 1/3 cup light butter in a 9x9x2 inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar blend over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.
Meanwhile peel remaining apples. Coarsely shred; set aside. In bowl combine flour, Splenda Granulated Sugar, baking powder, ginger and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg substitute and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples spread evenly (apple may be exposed; some butter may come to the surface).
Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes.
Serve alone or with Fat Free Cool Whip.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*