For the apple mixture:

3 apples

2 tablespoons soy margarine

1 heaping Tablespoon Wholesome Sweeteners Pancake & Waffle Syrup or Wholesome Sweeteners Organic Raw Blue Agave

½ cup chopped pecans

For the batter:

2 cage-free eggs, separated

½ cup Wholesome Sweeteners Fair Trade Organic Sucanat®

½ cup unbleached white flour and ½ cup whole wheat flour or ¾ cup Spelt flour

1 teaspoon baking powder

¼ teaspoon sea salt

¼ cup organic unsweetened apple juice

1 teaspoon cinnamon

Preheat oven to 200°F.  Heat the margarine in a 10-inch cake pan in the oven.  While margarine is melting, wash, peel and core the apples, then halve and thinly slice.

Remove pan from the oven.  Turn the oven heat to 375°F.  Add syrup to melted margarine, mix together with a whisk.  Now, create an outer ring of apples by placing slices around the edge of the pan, then leave a ¼ -inch space before you begin the next circular placement of apples.

This is where we are going to put the pecans, in the space between the apple slices. You want to be sure and have apples in the center. Remember this is an upside down cake so this is what you will be presenting. Sprinkle in the pecans in the spaces between the apples.

For the batter:  separate egg whites from yolks. Beat yolks, add Sucanat and apple juice.  In another bowl, mix flour, baking powder, salt and cinnamon. Add dry to wet. Mix to blend. Beat egg whites and fold gently into batter.

Pour mixture over apple slices in cake pan.  Smooth with a spatula.  Bake at 350° for about 25 minutes in the center of the oven until the cake is brown and springy or until you think it is done. Let cool in pan for 3 minutes, then edge around the pan with a knife to help loosen cake from pan.  Set a cake plate on top of pan, grasp both the edge of the plate and the cake pan tightly and turn over.  Carefully ease the pan from the cake, the toping will be very hot. If fruit has stuck to the pan, simply remove from pan and place on cake.