There is something special about an upside down cake. The technique is very simple, but it seems like something more. Sweet goo meets crumbly cake makes this an irresistible creation. Maple, apples and cinnamon are the perfect partners. They are delicious in any season and are readily available year round. Almond meal in this cake adds a great texture and a subtle nutty flavor. I will be using it a lot more in upcoming recipes.
With Valentine’s Day around the corner, this would be a lovely cake to share with your loved ones. It fills the house with amazing smells as the apples saute in maple & coconut oil. When the cake bakes the sweet aroma makes you smile big.
These little cut-outs at school made me smile big too.
This cake is perfect for breakfast, brunch or as an any time snack. I love fruits mixed with cake. Pear Spice Cake with Toasted Walnuts is a favorite around here.
Serve with some freshly whipped cream, thick greek yogurt or slightly sweetened whipped cream cheese. Vanilla ice cream, frozen yogurt or gelato would be delicious too.
What is your favorite way to use maple syrup? Are you a light maple grade A kind of person or do you prefer rich, dark grade B maple syrup? I am grade B gal all the way.
What are your favorite kinds of apples?
Maple Apple Upside Down Cake
Makes 8-10 servings
- I love cinnamon with apples. Ground ginger, nutmeg, cardamom or pumpkin pie spice would be nice flavors in the cake too.
- When it comes to pure maple syrup, my favorite is the richer maple tasting grade B amber. Grade A is lighter in color, sweeter and less maple in flavor. When it comes down to choosing, just use which ever you prefer.
- Firm sweet-tart apples such as Honeycrisp, Gala, Pink Lady and Granny Smith work really well in this cake.
- 2 1/2 cups diced Apples, keep skin on
- 2 teaspoons unrefined Coconut Oil
- pinch of fine Sea Salt
- pinch of ground Cinnamon
- 2 tablespoons Water
- 1/4 cup pure Maple Syrup
- 1 cup Whole Wheat Pastry Flour
- 1/2 cup Spelt Flour
- 1/2 cup Almond Meal
- 1/4 teaspoon of fine Sea Salt
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Stevia Powder (or sweeten to taste)
- 1 teaspoon pure Vanilla Extract
- 1 large Egg, whisked
- 1 cup fat free Milk
- Cooking Spray
Apples: Heat coconut oil in a medium non stick skillet over medium high heat. Add apples, water and a pinch of salt and cinnamon. Stir occasionally and cook for about 8 minutes until apples are soft and fragrant. Remove from heat, stir in maple syrup and let apples cool in a separate bowl.
Cake: Pre heat oven to 350˚F with the rack in the middle. Prepare a 8×2 inch round pan with parchment paper. In a medium bowl whisk together all the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently combine the wet and dry together to form the cake batter.
Put apples in the pan first in a single layer. Make sure they coat the bottom of the pan well. Carefully smooth the cake batter over the maple apple mixture. Try to keep the apples from moving around too much. Bake for about 25 minutes or until a toothpick comes out clean. Let cake cool for a few minutes.
To remove from pan: put a large dinner plate over the cake pan. Hold it tight and flip the cake over. It should slide out easily. If it sticks carefully use a spatula to loosen up the sides.
Upside Down Cake Recipe Links
- Apple Cider Sugar Upside Down Cake Cherry Tea Cakes
- Apple Upside Down Cake First Look Then Cook
- Banana Upside Down Cake Sprinkle Bakes
- Cranberry Upside Down Cake Kitchen Simplicity
- Cranberry Upside Down Cake with Walnuts & Red Currant Jelly Teenie Cakes
- Roasted Pear Rosemary Upside Down Cake The Ginger Cook