AuthoradminCategoryApple, Breakfast & Brunch, Chocolate, Desserts, Halloween, Lunchbox Favorite, Oats, Snacks, Vegetarian, Whole GrainsDifficultyBeginnerThere is something special about an upside down cake. The technique is very simple, but it seems like something more. Sweet goo meets crumbly cake makes this an irresistible creation. Maple, apples and cinnamon are the perfect partners. They are delicious in any season and are readily available year round. Almond meal in this cake adds a great texture and a subtle nutty flavor.
Heat coconut oil in a medium non stick skillet over medium high heat. Add apples, water and a pinch of salt and cinnamon. Stir occasionally and cook for about 8 minutes until apples are soft and fragrant. Remove from heat, stir in maple syrup and let apples cool in a separate bowl.
Pre heat oven to 350˚F with the rack in the middle. Prepare a 8×2 inch round pan with parchment paper. In a medium bowl whisk together all the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently combine the wet and dry together to form the cake batter.
Put apples in the pan first in a single layer. Make sure they coat the bottom of the pan well. Carefully smooth the cake batter over the maple apple mixture. Try to keep the apples from moving around too much. Bake for about 25 minutes or until a toothpick comes out clean. Let cake cool for a few minutes.
Put a large dinner plate over the cake pan. Hold it tight and flip the cake over. It should slide out easily. If it sticks carefully use a spatula to loosen up the sides.
I love cinnamon with apples. Ground ginger, nutmeg, cardamom or pumpkin pie spice would be nice flavors in the cake too.
When it comes to pure maple syrup, my favorite is the richer maple tasting grade B amber. Grade A is lighter in color, sweeter and less maple in flavor. When it comes down to choosing, just use which ever you prefer.
Firm sweet-tart apples such as Honeycrisp, Gala, Pink Lady and Granny Smith work really well in this cake.
Ingredients
Directions
Heat coconut oil in a medium non stick skillet over medium high heat. Add apples, water and a pinch of salt and cinnamon. Stir occasionally and cook for about 8 minutes until apples are soft and fragrant. Remove from heat, stir in maple syrup and let apples cool in a separate bowl.
Pre heat oven to 350˚F with the rack in the middle. Prepare a 8×2 inch round pan with parchment paper. In a medium bowl whisk together all the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently combine the wet and dry together to form the cake batter.
Put apples in the pan first in a single layer. Make sure they coat the bottom of the pan well. Carefully smooth the cake batter over the maple apple mixture. Try to keep the apples from moving around too much. Bake for about 25 minutes or until a toothpick comes out clean. Let cake cool for a few minutes.
Put a large dinner plate over the cake pan. Hold it tight and flip the cake over. It should slide out easily. If it sticks carefully use a spatula to loosen up the sides.
I love cinnamon with apples. Ground ginger, nutmeg, cardamom or pumpkin pie spice would be nice flavors in the cake too.
When it comes to pure maple syrup, my favorite is the richer maple tasting grade B amber. Grade A is lighter in color, sweeter and less maple in flavor. When it comes down to choosing, just use which ever you prefer.
Firm sweet-tart apples such as Honeycrisp, Gala, Pink Lady and Granny Smith work really well in this cake.
