Description
Caramel Apple Upside Down Cake is the perfect fall-time dessert. It literally tastes like a caramel apple baked on top of a cake. It is kept gluten-free by using oat flour!
Ingredients
Units
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- 3 green apples, peeled, cored, thinly sliced
- APPLE PIE SPICE (optional, can use store bought):
- 4 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- Optional: 1/2 teaspoon ground cardamom
- FOR THE CARAMEL SAUCE:
- 1/4 cup butter
- 1/2 cup coconut sugar
- 1/4 teaspoon salt
- FOR THE CAKE:
- 1 cup + 2 tablespoons oat flour (make by processing oats in a food processor until they reach a flour-like consistency. Make sure to measure after you process)
- 2 teaspoons apple pie spice (You will have spice left over. Use it in apple pie, yogurt, applesauce, oatmeal etc.)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 cup honey
- 1/2 teaspoon orange zest
Instructions
- FOR THE APPLE PIE SPICE:
- Place all ingredients in a small spice jar or Mason jar and shake to mix. You will have quite a bit left over. Use in apple pie, yogurt, applesauce, oatmeal etc.
- Position your oven rack in the middle of the oven. Preheat your oven to 350 degrees. Grease a 9 inch cake pan with coconut oil or cooking spray. Line the bottom of the pan with a piece of parchment paper. Do not skip this step, otherwise the caramel will stick to the pan. Set pan aside.
- FOR THE CARAMEL SAUCE:
- In a small sauce pan heat the coconut sugar, salt, and butter over medium heat, stirring constantly. Allow the mixture to come to a boil, boil for 3 minutes, or until all of the sugar crystals have dissolved. Be sure to stir constantly.
- Carefully pour the caramel over the parchment-lined cake pan. Quickly spread the caramel out in an even layer. The caramel will harden a little as it cools.
- Arrange the apple slices over the caramel in a circular pattern (see photo above). Continue to cover the caramel until it is mostly covered. I had a few apple slices left over. Set the cake pan aside.
- FOR THE CAKE:
- In a small bowl whisk the oat flour, 2 teaspoons apple pie spice, salt, and baking powder until well incorporated.
- In a large mixing bowl mix the remainder of the wet ingredients together until well incorporated. Add the dry ingredients to the wet and stir just until all of the ingredients are well combined.
- Transfer the batter to the cake pan that has been lined with the apples. Use your spatula to smooth out the batter. Give the cake pan a few gentle taps on the counter to release any air bubbles.
- Place the cake pan on a rack in the middle of the oven so that the bottom of the cake isn’t too close to the heat source. Bake for 25 to 30 minutes, or until the center of the cake removes clean with a toothpick, and the edges have begun to pull away from the sides.
- Allow the cake to cool for 10 minutes. Run a butter knife along the edge of the cake. Place a large plate over the cake and gently flip the cake upside down. You should hear the cake release. Remove the cake pan and the parchment paper to reveal the cake.
- Cut and serve the cake immediately.
- Store leftovers covered tightly on the counter for up to 3 to 4 days. Leftovers are best when reheated slightly, however the cake is best when fresh.
Notes
Recipe inspired by Seasonsmagazine
Cake recipe adapted from Chelsea’s Messy Apron
Caramelmethod adapted from Laura in the Kitchen
