Cran-Apple Upside Down Cake

pstrongServes 6/strong/p
h3Ingredients/h3
pCake/p
ul
li1/2 stick + 2 tbsp butter* at room temperature (divided)/li
li¼ cup vegetable oil/li
li1 cup + ¼ cup granulated sugar substitute (divided)/li
li2 large eggs at room temperature/li
li1 tsp pure vanilla extract/li
li2 tbsp sour cream (low-fat OK but not fat-free)/li
li1/2 tsp cider vinegar/li
li3/4 cup all-purpose flour (you can replace up to 1/3 with whole wheat flour)/li
li1 cup toasted walnuts (divided)/li
li2 tbsp cinnamon (divided)/li
li1 tsp ginger (optional)/li
li¼ tsp nutmeg (optional)/li
li1/8 tsp ground cardamom (optional)/li
li1 tsp baking powder/li
li1 tsp baking soda (divided)/li
liPinch of salt/li
/ul
p*Butter suggestions: Balance blend 50/50, or I Can't Believe It's Not Butter sticks/p
pTopping/Bottoming/p
ul
li1 apple, thinly sliced/li
li½ cup cranberries, roughly chopped/li
/ul
pNote: I like to use an 8-inch springform pan, well-sprayed to avoid sticking. Remember the bottom of the pan becomes the top of the cake, so make it look pretty!/p
h3Preparation/h3
ol
liPreheat oven to 350 F./li
liIn a food processor, combine ¼ cup flour, ½ cup walnuts, and salt. Pulse until nuts are pulverized. Add another ¼ cup flour, 1 tbsp cinnamon, and (optional) spices. Pulse until combined. Add final ¼ cup flour, ½ tsp baking soda, and baking powder. Pulse until combined./li
liCream ½ stick of butter and 1 cup granulated sugar substitute until light and fluffy. Add vegetable oil and beat until well-combined. Scrape down sides of bowl. Add vanilla./li
liAdd remaining ½ tsp baking soda to sour cream and stir./li
liAlternately add dry ingredients, eggs, and sour cream mixture to butter and sugar mixture. (Start with the dry.) Mix only until just incorporated, otherwise you'll wind up with bread./li
liCut parchment paper or waxed paper to fit bottom of springform pan. Arrange apple slices in circular pattern on bottom of pan./li
liCombine cranberries, ¼ cup granulated sugar substitute, 1 tbsp cinnamon, ½ cup walnuts, and 2 tbsp butter. Sprinkle over apple slices./li
liSpoon batter into baking pan. Bake 26 to 28 minutes, or until tester comes out dry from center./li
liAllow to cool for about ½ hour on wire rack. Cover with serving plate and invert cake onto plate. Remove springform pan and paper. Sprinkle with dash of cinnamon. (Optional: Top with whole cranberries for garnish.)/li
/ol
h3Nutritional Information/h3
ul
liNet carbohydrates: 13 g/li
/ul
pciteRecipe from a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic/a./cite/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please a href="http://www.informationaboutdiabetes.com/ content/main/about-contact"contact us/a and we will review your suggestions./p