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Recipe Name: Apple Up And Down Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 12

1 Tablespoon(s) Butter or margarine
2 Tablespoon(s) Lightly packed brown sugar
1/2 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Nutmeg
3 Apples, peeled cored sliced
3/4 Cup(s) Flour
1 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1/3 Cup(s) Granulated Sugar
1 Egg
1 Egg white
1/4 Cup(s) Oil
1/4 Cup(s) 2% milk
1 Teaspoon(s) Vanilla
1/2 Cup(s) Dried currants or raisins
1 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

Nutrition (calculated from recipe ingredients)
Calories: 137
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 16mg
Sodium: 159.1mg
Potassium: 67.5mg
Carbohydrates: 19.1g
Fiber: 1.1g
Sugar: 11.7g
Protein: 1.9g

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