Apple Upside-Down Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1.3 pounds braeburn apple peeled thinly sliced
• 0.5 cup brown sugar packed
• 0.7 cup brown sugar divided packed
• 2 teaspoons butter 
• 0.7 cup cake flour 
• 1 tablespoon plus dark
• 2 large egg whites 
• 2 large eggs 
• 0.5 cup flaxseed meal 
• 2 teaspoons orange rind grated
• 2 tablespoons pecans chopped
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.5 cup whipped cream 

Equipment

• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 37
2. Melt corn syrup and butter in a 10-inch cast-iron skillet coated with cooking spray over medium-high heat; remove from heat.
3. Sprinkle with 1/2 cup sugar and pecans; arrange apple slices spokelike over brown sugar mixture, working from center of skillet to edge.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk.
6. Combine 1/3 cup sugar, rind, vanilla, and eggs, stirring with a whisk. Beat egg whites with a mixer at high speed until soft peaks form.
7. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
8. Add whole egg mixture to flour mixture; stir just until moist. Gently fold in egg white mixture.
9. Spoon batter over apples.
10. Bake at 375 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan with a knife.
11. Place a plate upside down on top of cake. Invert cake onto plate.
12. Cut into wedges.
13. Serve with whipped cream.
14. Garnish with cinnamon, if desired.