Apple Upside-Down Cake

This cake is so moist and delicious, I think as soon as you are done reading this you should gather up your ingredients (you probably have 100% of them) and make this ASAP!
I am finding recently that I am less interested in making regular food and only want desserts.  I think I need a dessert intervention, but who am I kidding?  Desserts make me happy and like I said last week, I'm doing whatever makes me happy these days.  Like buying some new clothes, which I also did today.  I buy online because I am 6 feet tall and don't like going to the store and trying on clothes that have no chance of covering my wrists or ankles.  I prefer to buy online where I can buy tall sizes and know that they are going to fit.  I apply the same principle to online shopping that I apply to packing, put in your "cart"/suitcase, all the stuff you want to bring, then remove half because you don't need it.  Works pretty well for me.  Too bad I can't apply that to this cake, I ate twice as much as I needed and couldn't put it back.  Oh well. It's gone now, so it really is a moot point.  Remember a few sentences ago when I said when you are done reading you should gather up your ingredients?  Well, the time has come, get in the kitchen!
Note: I used a springform pan for this.  If you don't have one, you can use a regular 9" cake pan, generously greased with coconut oil and lined with parchment.
Note 2:  If I had any sense I would have filled the hole of my "flower" with blueberries or something.  I hope you are smarter than me!

Apple Upside-Down Cake
(Print Recipe)
Ingredients:
1 Apple, sliced (I used Gala)
1/4 cup Maple syrup
1/4 cup Coconut oil, melted
8 Dates
1/2 cup Apple sauce
3 cups Almond flour
2 tsp Cinnamon
1 tsp Cake spice (or 1/4 tsp each, nutmeg, allspice, ginger, cloves)
1/4 tsp Salt
1 tsp Baking soda
1 tsp Vanilla extract
3 Eggs

Directions:
Preheat oven to 350 degrees.
Soak dates in warm water for 15-20 minutes, drain.
Prepare pan by lining bottom with parchment and greasing sides with coconut oil.  Arrange apple slices in the bottom in a pretty design.  (If you are using a springform pan, wrap the bottom with foil to keep the maple syrup from dripping.) Drizzle apples with maple syrup, set aside.
In the bowl of a food processor combine dates and apple sauce.  Whirl until completely broken down.  Add coconut oil, vanilla and eggs, process to combine.  In a separate bowl, whisk together almond flour, cinnamon, cake spice, salt and baking soda.  Pour wet ingredients over dry and stir until well combined.
Gently pour cake batter over maple syrup covered apple slices.  Spreading evenly with a spatula or knife.
Bake for 40-45 minutes until knife comes out clean.  Allow to cool in pan for 10 minutes.  Run a knife around the edge of the cake to loosen from the pan.  Place a plate over cake, then flip it over to invert the cake on the plate.  Remove parchment and serve!







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