Diabetic Cooking

Upside-Down Apple and Walnut Spice Cake



  • 1 small Rome Beauty apple,* peeled, cored and thinly sliced
  • 4 tablespoons sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 2 small Rome Beauty apples, peeled, cored and finely chopped
  • 1/4 cup walnuts, lightly toasted


Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray; line bottom of pan with parchment paper.

Place apple slices in medium bowl and toss gently with 1 tablespoon sugar; reserve.

In large bowl sift together flour, baking soda, salt, cinnamon, nutmeg, and allspice. In another large bowl cream remaining sugar and butter until smooth. Add vanilla; mix well. Add eggs, 1 at a time, to mixture; mix until smooth. Add chopped apples; mix with spatula to blend.

Spoon flour-spice mixture into apple-sugar-butter-egg mixture; mix well with spatula.

Place reserved apple slices on bottom of prepared baking pan; sprinkle with walnuts. Spoon batter over apples and walnuts; smooth batter with spoon sprayed with nonfat cooking spray. Bake about 30 minutes or until firm in center; remove and cool on wire rack. Insert knife around edges to dislodge cake from pan; quickly turn pan upside down over serving plate. Slice with serrated knife to serve.

*Note: If unavailable, may substitute with Granny Smith apple.

Serving size: 8 servings.

Nutrition Facts Per Serving:

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