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Upside-down apple corn cake
Upside-down apple corn cake

Upside-down apple corn cake

Portions 8 - 10
Preparation Time
Cooking Time


2 cups (500 ml) Arctic Gardens super sweet corn

½ cup (125 ml) milk

½ cup (125 ml) butter

½ cup (125 ml) brown sugar

2 eggs

1 tsp (5 ml) vanilla extract

1 cup (250 ml) unbleached flour

1 cup (250 ml) whole wheat flour

15 ml (1 tbsp) baking powder

1 tsp (5 ml) baking soda

4 cups (1 litre) apples, peeled and sliced (Empire, Spartan, Delicious, Cortland)

½ cup (125 ml) unsweetened apple sauce

1/3 cup (80 ml) brown sugar

1 tsp (5 ml) ground cinnamon

Nutrition Fact per portion :

- Calories : 359.6

- Protein : 6.5

- Carbohydrates : 59.5

- Fibre : 3.6

- Sodium : 166.3


1- Preheat the oven to 350o F (180o C). Butter an 8 inch (20 cm) round mold.

2- Put the corn in a pot, cover with water and bring to a boil. Cook for 5 minutes or until the corn is tender. Let cool. In a food processor or with a hand mixer, process with the milk until puréed.

3- In a large bowl, cream the butter with the brown sugar. Add the eggs one at a time, mixing well between each one. Incorporate the warm corn.

4- In another bowl, mix the dry ingredients and add them gradually.

5- Mix the apples, apple sauce, brown sugar and cinnamon. Pour into the mold.

6- Cover with the cake batter and bake in the oven for 45 to 50 minutes or until a tooth pick can be inserted into the centre of the cake and removed clean.

7- Cover the mold with a large place and turn upside-down to unmold the cake.

8- Serve hot or cold. 



Nutrition Facts (per serving):

Calories: 310

Protein:  6 g

Fat:    12 g

Carbohydrate:  47 g

Fibre:   3 g

Sodium: 245 mg

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