Eat Well: A: Apple Upside-Down Breakfast Cake

This low-fat breakfast cake has under 1 gram of saturated fat per serving. The rest of the "shortening" used to give the cake a rich flavor is healthful monounsaturated fats from extra-light olive oil.

• 3 Granny Smith apples, peeled and thickly sliced
• 1/4 cup apple juice
• 1-1/4 cups flour
• 1/3 cup packed light brown sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 2 large egg whites
• 1/2 cup buttermilk
• 2 tablespoons extra-light olive oil
• 1-1/2 teaspoons confectioners’ sugar

1. Preheat the oven to 350°F. Spray an 8-inch round nonstick baking pan with nonstick cooking spray.

2. In a large skillet, heat the apple juice over medium heat. Add the apple slices and cook, tossing occasionally, until the apples are crisp-tender, about 5 minutes. When cool enough to handle, lift the apples from any liquid remaining in the skillet and arrange them in the bottom of the baking pan.

3. Meanwhile, in a medium bowl, stir together the flour, brown sugar, ginger, cinnamon, baking powder, baking soda, and salt.

4. In a separate bowl, stir together the whole egg, egg whites, buttermilk, and olive oil. Make a well in the center of the dry ingredients. Pour the egg white mixture into the well and stir just until the dry ingredients are moistened.

5. Pour the batter over the apples and smooth the top. Bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Run a metal spatula around the edges of the cake to loosen it. Turn the cake out onto a serving plate. Dust with the confectioners’ sugar.