Turn your dessert course upside down with this cake that is high in fiber thanks to unpeeled apple slices and crunchy, antioxidant-rich pecans!
¼ cup butter
½ cup egg beaters* or 2 fresh eggs
1 cup flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
3 cups apple slices
½ cup brown sugar, packed
¼ cup granulated sugar
1 teaspoon vanilla extract
½ cup coarsely ground pecans, toasted
½ teaspoon lemon peel, finely shredded
frozen light whipped topping, thawed (optional)
1. Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, line a 9x9x2-inch baking pan with foil. Coat foil with nonstick cooking spray; set aside. In a small bowl, stir together flour, cinnamon, baking powder, and salt; set aside.
2. Preheat oven to 350° F. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar, beating on medium speed until combined and scraping bowl as needed. Beat on medium speed for 2 minutes more. Beat in egg and vanilla. Add flour mixture; beat until combined. Stir in pecans and lemon peel.
3. Arrange the 3 cups apple slices in the prepared pan. Spread the pecan mixture over apples (the batter will be thick and may not cover apple slices).
4. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
5. Cool cake in pan on a wire rack for 5 minutes. Invert cake onto a platter. Carefully remove the foil. Serve warm.
6. To serve, cut the cake into squares. If desired, top each serving with cooked apple slices (see tip below) and/or dessert topping.
Yields: 12 servings
Total Calories 176
Total Fat 7.5g
Saturated Fat 2.7g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 3.1g