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Wednesday, November 13, 2013

Upside Down Apple Cake

I LOVE pineapple upside down cake. It is our go-to spring dessert. However, it’s not spring, so pineapple doesn’t sound right. How about apple?! It sounds perfect! This cake smells amazing and tastes even better. It has the perfect amount of sweet with a little bit of tartness from the apples. Plus it is gluten free and dairy free!

3/4 cup rice flour
¼ cup sweet sorghum flour
¾ cup potato starch
½ cup tapioca starch
½ cup applesauce
¼ cup olive oil
1 tsp baking powder
1 cup stevia or sugar
1 tsp baking soda
½ tsp salt
2 tsp vanilla
1 tsp xanthan gum
3 eggs
1 cup almond milk
1 apple, peeled, cored and thinly sliced
1 tbsp apple juice
¼ cup coconut sugar or brown sugar
  • In a 9x9 greased pan, place apple slices in a single layer. Sprinkle coconut/brown sugar over apple slices. Pour apple juice over fruit.
  • In a large mixing bowl, combine remaining ingredients and mix on medium speed for about 3 minutes. Pour batter over apples in baking pan.
  • Bake at 350°F for about 35 minutes or until cake is cooked through (knife inserted comes out clean). Let cool for about 10 minutes. If desired, flip cake onto serving platter to show apple detail.

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