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Upside-Down Apple Cake

 Upside-Down Apple Cake
Baked in a bundt pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother's.
14 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 2-1/2 cups diced peeled tart apples
  • 1/2 cup chopped walnuts
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 2 teaspoons ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons 2% milk
  • 1/4 teaspoon McCormick® Pure Vanilla Extract

Directions

  • In a large bowl, beat the egg whites, sugar, sour cream, applesauce
  • and vanilla. Combine the flour, baking soda, baking powder and salt;
  • gradually add to sour cream mixture, beating just until combined.

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Upside-Down Apple Cake (continued)

Directions (continued)

  • In a large bowl, combine the filling ingredients. Spoon half of the
  • batter into a greased and floured 10-in. fluted tube pan. Top with
  • half of the filling. Repeat layers.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes; invert pan and
  • remove cake to a wire rack to cool completely. Combine glaze
  • ingredients; drizzle over cake. Yield: 14 servings.
Nutritional Facts: 1 slice equals 269 calories, 8 g fat (4 g saturated fat), 46 mg cholesterol, 195 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.