Caramel Apple Upside-Down Cake, GF/EF/DF

One thing I like most about this recipe is that it is not overly sweet unlike a typical pineapple Upside-Down Cake.  The cake has a balanced sweetness and is somewhat similar to a sweet quick-bread. I also love the caramel topping which is lightened by the lemon juice. 

Caramel Apple Upside-Down Cake
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Topping
  1. 4 tablespoons coconut oil
  2. 1/2 teaspoon cinnamon
  3. 4 Granny Smith apples, peeled and cored
  4. 2/3 cup packed light brown sugar
  5. 2 teaspoons fresh lemon juice
Cake
  1. 3 tablespoon brown rice flour
  2. 1/2 cup sorghum flour
  3. 1/4 cup potato starch
  4. 2 tablespoon tapioca starch
  5. 3/4 teaspoon xanthum gum
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon sea salt
  8. 3/4 cup granulated sugar
  9. 1/4 cup packed light brown sugar
  10. 1/2 cup applesauce, mixed with 1 teaspoon baking powder
  11. 6 tablespoons coconut oil, melted and cooled slightly
  12. 1/2 teaspoon cinnamon
  13. 1/2 cup coconut yogurt
  14. 1 teaspoon vanilla extract
Topping
  1. Grease bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
  2. Halve apples from pole to pole. Cut apples into 1/4-inch-thick slices; set aside. Heat coconut oil in 12-inch skillet over medium-high heat. Add 1/2 of the apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 3-5 minutes. (Do not fully cook apples.) Add remaining apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
Cake
  1. Whisk brown rice flour, sorghum flour, potato starch, tapioca starch, xanthum gum, baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and and applesauce mixture together in large bowl until smooth, about 45 seconds. Slowly whisk in coconut oil until combined. Add coconut yogurt and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over apples. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
  2. Cool pan on wire rack for 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.
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