Gluten-Free Crowd-Pleasing Upside Down Honey Apple Cake




    I made this cake over the weekend and it was a hit with kids and adults alike! It seems like a lot of ingredients, but the whole thing comes together in under an hour of prep time. I added slivered almonds for extra crunch, but you could customize it with your favorite toppings. 

    Gluten-Free Crowd-Pleasing Upside Down Honey Apple Cake

    Ingredients

    For the honey sauce:
    1/2 cup organic honey
    5 tablespoons Barlean's organic coconut oil, room temperature
    2 tablespoons maple syrup
    1/2 teaspoon organic vanilla extract
    1/2 teaspoon powedered cinnamon
    A pinch of salt
    1 1/2 cups chopped walnuts

    For the cake:
    1 cup + 6 tablespoons gluten-free all-purpose flour
    1 1/2 teaspoons aluminum-free baking powder
    1/2 teaspoon salt
    1/2 cup melted Barlean's organic coconut oil
    3/4 cup organic sugar
    2 tablespoons Uncle Matt's organic orange juice
    1 1/4 teaspoons organic vanilla extract
    2 large eggs

    For the apples:
    4 small organic apples 
    1 1/2 teaspoons powdered cinnamon
    2 tablespoons organic sugar



    Directions:


    For the honey sauce:
    Heat the oven to 350 °F and line a 10 inch pan completely with parchment paper, leaving some overhang.

    Mix together the honey, coconut oil, maple syrup, vanilla, cinnamon and salt. Stir in the walnuts. Spread the mixture on the bottom of the pan and refrigerate.

    For the cake:

    Mix the flour, baking powder, and salt in a medium-sized bowl. 
    In a larger bowl, combine the melted coconut oil, sugar, orange juice, vanilla and eggs. Set aside.

    For the apples:

    Cut the peeled apples into small pieces, then mix in a bowl with the cinnamon and sugar.

    Combine the dry and wet cake mixtures.

    Add half the cake mixture to the pan with the chilled honey sauce. Top with half of the apples.



    Add the rest of the batter and top with the rest of the apple mix.

    Bake for 50 minutes or until very lightly browned. 

    Cool for at least 10 minutes before turning it upside down. If you can wait 6-8 hours, it will be much easier to remove.

    Can be stored up to two days if covered.


    Original recipe via Texanerin






By Andrea Donsky| October 06, 2016
Categories:  Recipes
Keywords:  RecipeRecipes

About the Author

Andrea Donsky

Andrea Donsky

Founder & Chief Passionista at NaturallySavvy.com. See my full bio here.

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