“This is a great breakfast, brunch, after-dinner cake to serve with hot coffee or tea and the “best ever” upside-down cake recipe that I’ve ever made.” -Karen Servings: 12 You’ll need: 1/4 cup light brown sugar 2 Tbsp. light butter 1 tsp. lemon juice 2 Red Delicious apples, peeled, cored and sliced 2 Tbsp. water 1/3 cup dried cranberries 1-1/4 cup all-purpose flour 1/4 cup sugar 1 tsp. baking powder 1/2 tsp baking soda 1 cup low-fat buttermilk 1/4 cup canola oil 1 large egg 1 tsp. vanilla extract Buttery non-stick cooking spray Preheat oven to 350 degrees F. Spray a 9-inch round baking pan with non-stick cooking spray. In a large non-stick skillet, combine brown sugar, butter and lemon juice. Set heat to medium-low and cook, stirring frequently, until the butter melts and the sugar dissolves; about 3 minutes. Add the sliced apples and water; cook about 7-10 minutes, stirring frequently on medium-high heat, until apples are tender and golden in color. Arrange the apple slices and cranberries in a “flat as possible” single layer in the non-stick coated baking pan. Top with any remaining cranberries and brown sugar mixture. Set aside. In a medium mixing bowl whisk together flour, sugar, baking powder and baking soda. In a separate medium bowl whisk together buttermilk, oil, egg and vanilla extract. Slowly add the buttermilk vanilla mixture to the flour mixture, while stirring, until fully incorporated into a smooth cake batter. Pour the batter evenly over the cranberry-apple mixture. Bake about 40-45 minutes, until a toothpick inserted into the center comes out clean. Let cool about 10-15 minutes. Run a very thin plastic knife or spatula around the cake to lossen it from the pan. Invert it onto a serving plate and lift off the pan. Serve while still warm or allow to complete cool and store in a covered cake container, until ready to serve…enjoy! Karen’s Note: This low-sugar, low in saturated fat cake is a wonderful dessert idea and surprisingly sweet enough for any “sweet tooth”!
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Food Preparation Tip #4. When peeling potatoes keep them clean and from turning brown and spotted by doing the following: Get a large mixing bowl and fill it half-way with cold water. Stir in about 1/8 cup of salt, until completely dissolved. Peel each potato by removing the skins, eyes and any bruised spots. Then place each peeled potato into the cold salted water, until ready to slice or use.
Food Preparation Tip #3. To make perfect hard-boiled eggs. In a saucepan cover eggs with water. Bring to a boil, remove from heat and cover saucepan. Set timer for 10 minutes. Carefully drain the very hot water and cover eggs with cold water. Crack eggs and carefully peel egg shells with the edge of a spoon.
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Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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June 2017
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