Recipe - Apple Upside Down Cake

1 tablespoon Butter or margarine
2 tablespoon Lightly packed brown sugar
One half teaspoon Cinnamon
One half teaspoon Nutmeg
3 md Apples, peeled, cored cut or sliced up
Three fourths cup Flour
1 teaspoon Baking powder
One half teaspoon Salt
1/3 cup Granulated sugar
1 Egg
1 Egg white
One fourth cup Oil
One fourth cup 2% milk
1 teaspoon Vanilla
One half cup Dried currants or raisins
1 md Apple, cored and grated

My suggestion: line a 9 x 9 inch cake pan or large deep dish pie plate
with wax paper. Melt the butter in a small glass cup in the microwave,
stir in brown sugar, cinnamon and nutmeg. Spread as evenly as possible over
the wax paper. Original recipe used 10 inch skillet with ovenproof handle.
Arrange apple slices (or chunks) in butter sauce.

Combine flour, baking powder and salt on a piece of wax paper or in a
mixing bowl. In second bowl, beat together sugar, egg, egg white, oil,
milk and vanilla. Combine with dry ingredients until just blended. Fold in
currants (or raisins) and grated apple. Leave the skin on the apple for
extra fiber if you are using a food processor for the grating.

Pour into pan over apple layer. Bake at 350 F for 25 to 30 minutes or
until cake tester inserted in center of cake comes out clean. Set aside to
let cool.

Carefully invert pan and remove cake to serving plate. Makes 12 servings.

Each serving 161 calories 24 g carbohydrate, 2 g protein, 6 g fat 1 starch
choice, 1 fruit, 1 fat

Source: Choice Desserts by Kay Spicer 1986 Shared and tested by Elizabeth
Rodier

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini