Continuing My Conquest (or Apples, Continued)

So, did you miss me?

Don't worry, I don't mind if you didn't. I can't really say I missed my computer a whole lot last week actually - not because I don't love you all, but I was otherwise enthralled by the magic of a certain Mouse. Yes, I was at Disney World in Florida, spending a week in the sun (getting burnt!) and allowing others to do the dirty work in the kitchen. I promise that I have a full write-up coming, but for now I'm still trying to tell you all what I did with those 22 lbs of apples from co-op!

So anyways, seeing as how we had (at the time) not only the apples to use up but also a part-carton of buttermilk and two very large buckets of cream cheese, I wanted to try and incorporate them all into something I could bake and serve at the Club to both the staff and the kids. Of course, that meant there would have to be a decent amount of "that nutrition stuff" going on too... so when I hopped onto the 'net for inspiration this recipe from Fun & Food hit all the right notes! With just a little bit of butter used to caramelize the apple topping and add flavour to the batter, the remaining "creaming fat" made up with the cream cheese and the buttermilk singing backup, the texture was so tender and moist you wouldn't guess anything different! I opted to reduce the eggs as well, adding flaxseed meal, and using all whole wheat flour for a heartier texture. Everyone who tried this over the day loved it - from barely cooled, to room temperature and even when chilled overnight!

Health[ier] Upside-Down Apple Cake

Serves 16

Caramelized Apple Topping

1/2 cup sugar

1/4 cup orange juice

1 tbsp lemon juice

1 tbsp butter

5 apples, peeled and sliced into 12ths

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Cake

2 tbsp butter, softened

2/3 cup low-fat cream cheese, softened

1 cup sugar

1/4 cup brown sugar

1 tbsp vanilla

1/2 tbsp maple extract

1 egg

2 1/2 tbsp ground flaxseed

1 1/4 cups whole wheat flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp allspice

1 tbsp cinnamon

1 1/3 cups buttermilk

1. Heat oven to 350ºF, grease a 10" cake pan.
2. Combine sugar, orange juice, lemon juice and butter in a deep skillet, bring to a boil.
3. Cook for 5 minutes, then add apples, and cook over medium heat for 15 minutes, until soft and caramelized.
4. Pour the apple mixture into prepared cake pan and spread to an even layer.
5. In a bowl, beat butter, cream cheese, sugar, brown sugar, vanilla, maple extract, and egg until smooth.
6. In another bowl, combine flour, baking powder, baking soda, salt, allspice, and cinnamon.
7. Beat flour mixture and buttermilk alternately into the creamed ingredients.
8. Pour batter over apples and spread evenly.
9. Bake 1 hour.
10. Cool in pan on wire rack 10 minutes. Invert onto a serving plate.

Amount Per Serving
Calories: 204.0
Total Fat: 5.1 g
Cholesterol: 25.4 mg
Sodium: 71.6 mg
Total Carbs: 39.1 g
Dietary Fiber: 2.6 g
Protein: 3.8 g