Upside-Down Apple Cake

2 tablespoons unsalted butter
1/2 cup packed dark brown sugar
2 large Granny Smith apples, about 1 pound, peeled, cored and sliced into thin wedges
1/2 cup barley flour or oat flour
1/2 cup all-purpose flour
1/4 cup dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, chilled and cut into small cubes
3 tablespoons almond paste
1/2 cup lowfat buttermilk, well shaken

Preheat oven to 425 F.
In a 10-inch heavy-duty skillet, melt the butter. Stir in brown sugar, remove from the heat. Spread mixture evenly over the bottom of the skillet. Arrange apples, slightly overlapping around the edge of the skillet, then fill in the center with more apple slices.
In a bowl of a food processor, combine the flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg, blend. Add the butter and almond paste, and process until well blended. With the machine running, pour in the buttermilk and blend until just combined. Scrape mixture into a quart-size zip-seal bag, cut off one corner and pipe the cake mixture on top of the apples, leaving 1 inch around the edge of the apples for the cake to expand.
Bake in the middle of a preheated oven for 25-30 minutes or until cake is lightly browned and firm to the touch. Allow to cool for 3 minutes on a rack while still in the skillet, then invert onto a serving platter. If any apples remain in the skillet, use a spatula to remove them and place them onto the cake where they should have been.
Serve warm, topped with a scoop of frozen vanilla yogurt if desired.
This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018

Nutrition Information