Upside Down Apple Cake With Maple Cream
|Apple juice||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Liquid butter buds/1/2 cup promise ultra fat-free margarine||1⁄4 Cup (4 tbs)|
|Sugar/1/4 cup sugar + 3 packets sweet 'n low||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Lite salt||1⁄4 Teaspoon|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Liquid butter buds||4 Tablespoon|
|Brown sugar/3 tablespoons brown sugar + 1 teaspoon sweet 'n low brown||1⁄3 Cup (5.33 tbs)|
|Maple syrup||2 Tablespoon|
|Dream whip||1 Tablespoon, prepared as directed (1 Envelope)|
|Maple syrup||4 Tablespoon (Lite)|
Preheat oven to 350°F.
Peel and core the apples.
Cut into 1/4-inch rings.
Set rings in cold water to which lemon juice has been added.
Poach rings in apple juice in batches for 3-4 minutes.
Drain and reserve.
Spray a 9-inch cake square pan with a non-fat cooking spray and pour in glaze mixture.
Arrange drained poached apple rings in glaze on bottom of pan in overlapping circles.
Cream together liquid Butter Buds and sugar until light.
Beat in Egg Beaters, one at a time.
Sift together flour, baking powder, and lite salt.
Combine milk and vanilla.
Into butter mixture, stir the dry and liquid ingredients together, alternately in 3 batches, ending with dry.
Spoon over apples in cake pan and smooth batter with the back of a spoon.
Bake 40-45 minutes or until the cake springs back in center when gently pressed.
Remove from oven.
Allow to rest 10 minutes.
Set the serving plate on top and invert cake onto plate.
Brush with maple syrup.