Pumpkin Apple Upside Down Cake
This is a moist, sweetly spiced pumpkin cake topped with caramelized sliced apples. It’s gluten free, paleo and can easily be made dairy free.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert, Breakfast
- Cuisine: Paleo, Gluten-Free, Dairy Free Option
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups blanched almond flour (280 grams)
- 6 Tablespoons tapioca flour (45 grams)
- 2 Tablespoons coconut flour (14 grams)
- 1 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon fine grain Celtic sea salt
Wet Ingredients
- 1 cups organic pumpkin puree (260 grams)
- 4 large pastured eggs
- 1 cup coconut sugar (180 grams)
- 3 Tablespoons coconut oil (42 grams)
- 2 teaspoons pure vanilla extract
For the Apples
- 1/4 cup grass-fed butter, coconut oil or ghee (57 grams)
- 1/4 cup coconut sugar (48 grams)
- 1 apples medium size peeled and sliced 1/2 inch thick*
Instructions
- Preheat your oven to 350 degrees and grease the sides of a 9” round cake pan with butter or coconut oil. (you don’t have to grease the bottom).
- Mix the dry ingredients: In a large bowl combine the almond flour, tapioca, coconut flour, baking soda, cinnamon, pumpkin spice and salt. Set aside.
- Mix the wet ingredients: Melt the coconut oil. In a large bowl, using a hand mixer or whisk, whisk together the pumpkin, eggs, 1 cup coconut sugar, 3 tablespoons coconut oil and vanilla. Set aside.
- Prepare the apples. Melt 1/4 cup of butter, ghee or coconut oil in the same pan used for the coconut oil in the wet ingredients. Pour butter into the 9″ round baking pan, tilt the pan to spread it evenly. Sprinkle evenly with 1/4 cup coconut sugar. Arrange apple slices in a circle in a single layer over the sugar.
- Mix the batter. Beat the wet ingredient again for a few seconds. Stir the dry mixture into the wet, beat on low until fully combined.
- Pour the batter into the pan over the apples. Bake in the preheated oven for 35-45 minutes or until a toothpick inserted near the center of the cake comes out with a few crumbs.
- Cool the cake in the pan for 30 minutes on a wire rack, use a knife to loosen up the sides and flip onto a plate.
- Let cool for 1 hour before serving.
- Store at room temperature for 2 days or in the refrigerator for up to 3 days or freeze.
Notes
Don’t make the apples too thin.
Find it online: https://eatwellenjoylife.com/pumpkin-apple-upside-down-cake/