Apple Walnut Upside-Down Cake
3/4 cup sugar
4 cups peeled golden delicious apples thinly sliced-3 to 4 apples
1 tablespoon fresh lemon juice
3/4 cup walnut halves
2/3 cup unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large egg whites
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
TO MAKE APPLE TOPPING: Preheat oven to 375ºF.
Lightly oil a 9-inch round cake pan with sides at least 2
inches high or coat it with nonstick cooking spray.
In a heavy-bottomed saucepan, combine sugar and 1/4 cup
water. Bring to a simmer over low heat, stirring occasionally. Increase the heat
to medium high and cook, without stirring, until the syrup turns a deep amber
color, about 5 minutes. (Swirl the pan if the syrup is coloring unevenly.)
Immediately pour the syrup into the prepared cake pan.
In a bowl, toss apple slices with lemon juice. Evenly press
the apples into the warm caramel and set aside.
TO MAKE WALNUT CAKE: Spread walnuts in a pie pan and bake for 5 minutes
or until fragrant; let cool slightly.
In a food processor, combine the walnuts, flour, baking
powder and salt; process until the walnuts are ground to a coarse meal.
In a mixing bowl, beat the 2 egg whites with an electric
mixer until soft peaks form. One tablespoon at a time, beat in 1/3 cup of the
sugar, continuing to beat until the egg whites are stiff and glossy; set aside.
In a separate mixing bowl, beat the 2 whole eggs with the remaining 1/3 cup
sugar until thick and pale, about 5 minutes. Beat in vanilla.
Whisk one-fourth of the reserved beaten egg whites into the
whole-egg mixture. Sprinkle half of the dry ingredients over the top and fold in
gently using a rubber spatula. Fold in the remaining beaten whites, followed by
the remaining dry ingredients.
Spread the batter over the fruit in the pan.
Bake for 40 to 45 minutes, or until the top springs back when
lightly touched and a skewer inserted in the center comes out clean. Let cool in
the pan for 5 minutes, then invert onto a serving plate, setting any stray
apples back in place. Serve warm or at room temperature.
Makes one 9-inch cake, for 10 servings.
Source of Recipe - Eating Well