Upside-Down Apple Cake Recipe

4.5 3 4
Upside-Down Apple Cake Recipe
Upside-Down Apple Cake Recipe photo by Taste of Home
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Upside-Down Apple Cake Recipe

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4.5 3 4
Publisher Photo
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. —Shaunda Wenger, Nibley, Utah
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 2 large egg whites
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon 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 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.
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.
Originally published as Upside-Down Apple Cake in Country Woman Christmas Annual 2007, p29

Nutritional Facts

1 slice: 269 calories, 8g fat (4g saturated fat), 46mg cholesterol, 195mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.

  • 2 large egg whites
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon 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 vanilla extract
  1. 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.
  2. 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.
  3. 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.
Originally published as Upside-Down Apple Cake in Country Woman Christmas Annual 2007, p29

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jmkasprak User ID: 2880256 256783
Reviewed Nov. 14, 2016

"Good recipe. I used whole eggs with no problem."

MY REVIEW
cmdp User ID: 1840023 237592
Reviewed Nov. 18, 2015

"Excellent cake, very moist and delicious but it took much longer to bake than recipe said. For the lady asking about egg yolks you use them for something else and only use egg whites in cake."

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mehresma User ID: 1100067 67349
Reviewed Nov. 6, 2014

"Looks interesting, but I'm confused. Are the egg yolks not used? They're not mentioned in the text of the recipe."

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