Recipe Image

Apple-Walnut Upside-Down Cake

  • 45 m
  • 1 h 45 m
EatingWell Test Kitchen
“Caramelized apple slices are the perfect complement to the rich walnut cake.”

Ingredients

    • Apple Topping
    • ¾ cup sugar
    • ¼ cup water
    • 4 cups thinly sliced peeled Golden Delicious apples, (3-4 apples)
    • 1 tablespoon lemon juice
    • Walnut cake
    • ¾ cup walnut halves, toasted (see Tip)
    • ⅔ cup unsifted cake flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 2 large egg whites
    • ⅔ cup sugar, divided
    • 2 large eggs
    • 1 teaspoon vanilla extract

Directions

  • 1 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.
  • 2 Combine ¾ 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.
  • 3 Toss apple slices with lemon juice in a bowl. Evenly press the apples into the warm caramel and set aside.
  • 4 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.
  • 5 Beat 2 egg whites in a mixing bowl with an electric mixer until soft peaks form. One tablespoon at a time, beat in ⅓ cup sugar, continuing to beat until the egg whites are stiff and glossy; set aside.
  • 6 Beat 2 whole eggs with the remaining ⅓ cup sugar in a separate mixing bowl until thick and pale, about 5 minutes. Beat in vanilla.
  • 7 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.
  • 8 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.
  • Equipment: 9-inch cake pan with 2-inch high sides
  • Tip: To toast walnuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
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