For some reason, pineapple upside down cake has been on my brain lately. So, I knew it was time for me to come up with a Paleo-friendly alternative.
That's just how this recipe came about. It was borne out of a pineapple upside down cake craving. I decided I'd try to make one with apples, cinnamon, and toasted pecans, instead of the traditional pineapple with maraschino cherries.
The trickiest thing about this is arranging the apples on the bottom of the pan. Here's a little picture so you can see what it should look like:
Doesn't that look yummy?!?!
And here's what it should look like after you bake it and flip it over onto a plate:
As usual, this recipe doesn't require a whole bunch of specialty ingredients. It can be prepared mostly with whatever you have in your kitchen, plus some apples.
Hope you all enjoy! --J
Paleo Apple Cinnamon Upside Down Cake
Prep Time: 25 minutes
Cook Time: 25-30 minutes
Keywords: bake saute ancestral gluten-free paleo primal almond flour apples comfort food Thanksgiving cake
Ingredients (serves 8 to 10)
- 3 gala apples, peeled, cored, and each apple cut into 16 slices
- 1/2 teaspoon of cinnamon
- 3 tablespoons of grassfed butter
- 3 tablespoons of coconut sugar
- 1/4 cup toasted pecans
- 3 pasture raised eggs
- 1/4 cup honey
- 2 tablespoons of organic maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 1/2 cups blanched almond flour
Preheat the oven to 310 degrees. Grease an 8 inch round cake pan and set aside.
Heat a medium sized pan over medium heat.
When hot, add the sliced apples, the grass-fed butter, cinnamon, and coconut sugar. Stir and cook until apples are soft, about 5 to 7 minutes.
When apples are soft, remove from heat and stir in the toasted pecans.
Arrange the apple slices in the cake pan in two concentric circles. Set aside.
In a medium sized bowl, add the remaining wet ingredients (eggs, vanilla, honey, and maple syrup). Whisk together until combined.
Whisk in the baking soda and salt.
Then whisk in the almond flour, one cup at a time until smooth.
Pour the cake mixture over the apples in the cake pan, and smooth with a spatula.
Bake for 25 to 30 minutes or until a toothpick comes out clean from the center. Let it cool, and flip over onto a plate and enjoy!
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