Upside-Down Apple and Walnut Spice Cake
Ingredients: 1 small Rome Beauty or Granny Smith 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 or Granny Smith 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 a large bowl sift together flour, baking soda, salft, 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.   Makes 8 servings   Nutrition Facts per serving: Calories: 199, Total Fat: 8g, Saturated Fat: 3g, Protein: 4g, Carbohydrate: 29g, Cholesterol: 64mg, Dietary Fiber: 2g, Sodium: 249mg.   Recipe from Diabetic Cooking July/August 2010