Ingredients Jump to Instructions ↓

  1. 1 tablespoon dark corn syrup

  2. 2 teaspoons butter

  3. Cooking spray

  4. 1/2 cup packed brown sugar

  5. 2 tablespoons chopped pecans

  6. 3 cups thinly sliced peeled Braeburn apple (about 1 1/4 pounds)

  7. 2/3 cup cake flour

  8. 1/2 cup flaxseed meal

  9. 1 teaspoon baking powder

  10. 1/4 teaspoon salt

  11. 2/3 cup packed brown sugar, divided

  12. 2 teaspoons grated orange rind

  13. 1 teaspoon vanilla extract

  14. 2 large eggs

  15. 2 large egg whites

  16. 1/2 cup whipped cream

  17. Ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°.

  2. Melt corn syrup and butter in a 10-inch cast-iron skillet coated with cooking spray over medium-high heat; remove from heat. Sprinkle with 1/2 cup sugar and pecans; arrange apple slices spokelike over brown sugar mixture, working from center of skillet to edge.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk.

  4. Combine 1/3 cup sugar, rind, vanilla, and eggs, stirring with a whisk. Beat egg whites with a mixer at high speed until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add whole egg mixture to flour mixture; stir just until moist. Gently fold in egg white mixture.

  5. Spoon batter over apples. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan with a knife. Place a plate upside down on top of cake. Invert cake onto plate. Cut into wedges. Serve with whipped cream. Garnish with cinnamon, if desired.


Send feedback