Apple/Cranberry/ Walnut Upside Down Cake
Net carbohydrates 13 g.
Neither I, nor the dozen people I asked had eaten one of these upside down cakes in years. It is very 1960-1970’s but so homey and good I thought I would bring back this version to tempt the palate of my fellow Diabetics.
Note: I LIKE TO USE AN 8 INCH SPRING FORM PAN WELL SPRAYED TO AVOID STICKING. Remember the bottom of the pan, becomes the top of the cake so make it look pretty!
1/2 – stick of butter* 2 Tbsp. (divided) (I use Balance blend 50/50 OR I can’t believe its not butter sticks) at room temperature*
¼ cup vegetable oil
1 – cup + ¼ cup GRANULATED SUGAR SUBSTITUTE (divided)
2 – large eggs at room temperature
1 tsp. pure vanilla extract
2 – tbsp. sour cream (low fat sour is ok BUT NOT fat free)**
1/2 – tsp. cider vinegar.
3/4 -cup a/p flour (you can replace up to 1/4 the amount with whole wheat flour)
1 – cup toasted nuts walnuts, cooled, and divided ½ and ½ cup.
2-tbsp. cinnamon, (divided)
1tsp ginger (optional)
¼ tsp nutmeg (optional)
1/8 tsp. ground cardamom (if you can find it)
1 – TSP baking powder
1 –tsp, baking soda (1/2 into dry mix, ½ into sour cream mix)
pinch of salt
1 – apple sliced thinly
½ cup cranberries, chopped roughly
Remaining ¼ cup sugar
Remaining 1 tbsp. cinnamon
*I leave it out overnight
**CAKE NEEDS THIS FOR MOISTURE
I like to use a springform pan
NOTE: Cardamom is sometimes hard to find sometimes. If you can find it, it adds a nuance to the cake. I keep my ground cardamom frozen.
HOW I PREPARE THE RECIPE:
Pre heat oven to 350
In a food processor:
Combine ½ cup nuts, salt, and ¼ cup flour. Pulse until the nuts are totally pulverized. Add ¼ cup more flour, and spices. Pulse until combined. Add final ¼ cup of flour, baking soda and powder and pulse until combined. (I often do this a day ahead),
Easiest if you have a stand mixer+
Cream the ½ stick of butter and 1 cup of the GRANULATED SUGAR SUBSTITUTE until light and fluffy add the oil and beat until well combined. Scrape down the sides of the bowl
Add remaining ½ tsp. of baking soda to sour cream and stir.
Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread.
When the wet and dry ingredients are combined, Cut a piece of parchment paper or waxed paper to fit the bottom of the springform pan. Arrange the apples on a circular pattern. Combine the cranberries, the remaining:
Sprinkle over the apple slices.
Spoon the batter into baking pan and bake for 26-28 minutes or until tester comes out dry from the center.
Allow to cool for about ½ hour on a rack. Cover with a plate and invert the cake onto the plate. Remove the springform pan and the paper. Sprinkle with a little cinnamon.