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 plus 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon fine grain Celtic sea salt
Wet Ingredients
- 1 1/4 cups organic pumpkin puree (293 grams)
- 4 large pastured eggs
- 1 cup coconut sugar (192 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)
- 2 apples medium size peeled and sliced 1/8″ 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.
- Prepare the apples. Melt 1/4 cup of butter, ghee or coconut oil in a small pan
- 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 sugar (eat any left over).
- Use the same pan you used for the butter to melt the 3 tablespoons of coconut oil for the wet ingredients.
- Mix the wet ingredients: In a large bowl, using a hand mixer, whisk together the pumpkin, eggs, 1 cup coconut sugar, 3 tablespoons coconut oil and vanilla.
- Stir the dry mixture into the wet, whisk on low until fully combined.
- Pour the batter into the pan over the apples. Bake in the preheated oven for 40-45 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.
Find it online: https://eatwellenjoylife.com/pumpkin-apple-upside-down-cake/