- 1 cup sugar
- 4 tablespoons water
- 2 tablespoons butter
- 3 pounds apples
- 1 cup whole-wheat pastry flour
- 1 1/2 teaspoons baking powder
- 3/4 cup plus 2 tablespoons sugar
- 1 large egg
- 3/4 cup apple juice
- 2 egg whites, beaten to soft peaks
To prepare the sauce
Combine sugar and water in a heavy, deep, ovenproof 10-inch skillet. Bring to a boil over medium heat, stirring occasionally. Cook to a light caramel stage or pale amber color, stirring occasionally. Remove from heat and swirl in butter. Set aside.
Wash, core and cut each apple into 8 wedges. Arrange about 3/4 of the apple wedges in a tight, single layer over caramel. Place remaining apples atop first apple layer.
Cover skillet and cook over medium-low heat until apples exude juices, 5 to 10 minutes. Uncover skillet, increase heat to medium and continue to cook 10 to 15 minutes, or until caramel syrup is thick, but not burnt (adjust heat to low if syrup starts cooking too fast).
Baste apples occasionally with syrup. Remove from the heat and cool.
To prepare the cake
Sift pastry flour into a bowl and add baking powder and 3/4 cup sugar. Make a well in the center.
In another bowl, whisk egg, apple juice and 2 tablespoons sugar together; stir into flour mixture.
Fold small amounts of batter into beaten egg whites, then fold mixture back into remaining batter. Pour batter into skillet over apples and caramel.
Bake at 350° F for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean. Cool 5 minutes. Loosen cake around edges, place serving platter over skillet and carefully invert pan. Spoon any remaining glaze over cake.