Cooking Light Apple Upside Down Cake

• 1 tablespoon dark corn syrup
• 2 teaspoons butter
• cooking spray
• 1/2 cup brown sugar, packed
• 2 tablespoons pecans, chopped
• 3 cups braeburn apples, peeled & thinly sliced (about 1 1/4 pounds)
• 2/3 cup cake flour
• 1/2 cup flax seed meal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup brown sugar, packed & divided
• 2 teaspoons orange rind, grated
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 large egg whites
• 1/2 cup whipped cream
• ground cinnamon (optional)

1. Preheat oven to 375u0b0.
2. Melt corn syrup and butter in a 10-inch cast-iron skillet coated with cooking spray over medium-high heat; remove from heat. Sprinkle with 1/2 cup sugar and pecans; arrange apple slices spokelike over brown sugar mixture, working from center of skillet to edge.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk.
4. 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. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add whole egg mixture to flour mixture; stir just until moist. Gently fold in egg white mixture.
5. Spoon batter over apples. Bake at 375u0b0 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. Place a plate upside down on top of cake. Invert cake onto plate. Cut into wedges. Serve with whipped cream. Garnish with cinnamon, if desired.

corn syrup, butter, cooking spray, brown sugar, pecans, braeburn apples, cake flour, flax seed meal, baking powder, salt, brown sugar, orange rind, vanilla, eggs, egg whites, whipped cream, ground cinnamon

Taken from www.food.com/recipe/cooking-light-apple-upside-down-cake-277740 (may not work)