Apple Upside Down Cake

1/3 cup firmly packed brown sugar

1/4 cup corn syrup

1 can (20 oz.) sliced Michigan apples, drained or

2 1/2 cups sliced, peeled Michigan apples

 1 1/2 cups all-purpose flour

1/4 teaspoon salt, optional

1 teaspoon baking powder

1/4 cup margarine, softened

3/4 cup granulated sugar

1 egg

1 teaspoon vanilla

3/4 cup Michigan apple cider or

3/4 cup Michigan apple juice

1 teaspoon grated orange peel

1/4 cup finely chopped nuts

1. Combine brown sugar and corn syrup. Spread evenly in bottom of 9 x 9 x 2-inch baking pan sprayed with no-stick cooking spray. Arrange apples over sugar mixture; set aside.

2. Mix together flour, salt and baking powder; set aside. Beat together margarine, granulated sugar, egg and vanilla until smooth and thoroughly combined. Add flour mixture alternately with apple cider or juice, beating well after each addition. Stir in orange peel and nuts. Pour batter over apples.

3. Bake in 350^o F. oven about 40 minutes or until wooden pick inserted in cake center comes out clean. Remove from oven and immediately invert on serving plate. Serve warm or cold with whipped topping, if desired. Yield: 9 serving.

Per Serving, 3 x 3-inch piece: 300 Calories,
1 g dietary fiber, 8 g fat, 116 mg sodium.

Suggested Michigan apple varieties to use: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh or Rome.

CREDITS: www.MichiganApples.com