The Nourishing Home

living healthier lives in service to the King!

  • Home
  • About
    • About TNH
    • Contact
  • Meal Planning
  • Health & Wellness
    • Essential Oils for Your Health
    • Real Food Basics
  • Whole30
  • GF Recipes
    • Whole30
    • Breakfast
    • Lunch
    • Entrées
    • Slow Cooker
    • Soups & Stews
    • Sides & Salads
    • Snacks
    • Desserts
    • Kids in the Kitchen
  • My Cookbook
  • Subscribe

Apple Streusel Upside Down Cake (GF)

By Kelly · 32 Comments

Before our boys started school, we would travel to New Jersey every October to see my husband’s family and enjoy the amazingly gorgeous display of fall colors throughout the countryside. While there, one of our favorite traditions was to go apple-picking together. It was such a treat to pick an apple right off the tree and eat it! Of course, we’d come back with barrels of apples and that’s when the fun would really begin … coming up with all kinds of delicious ways to enjoy our bounty of apples!

Since then, we try to make a yearly trip during Thanksgiving break. Unfortunately, apple season has passed and all of the beautiful leaves have fallen from the trees. However, our favorite family-owned apple farm is still open, selling their scrumptious fresh-pressed apple cider and lots of fresh-baked apple treats. Inspired by their delicious apple creations, I developed this delightful grain-free apple streusel upside down cake. It’s like having a little slice of fall each time I bake it!

As shown below, to make this cake as pretty as it is tasty, arrange the apple slices in a pleasing pattern on the bottom of a springform pan. Then, spoon the walnut mixture in a circular pattern across the top of the apple slices, filling in the gaps between the apple slices. Beautiful and delicious!

Print
Apple Streusel Upside Down Cake (GF)

Yield: 8 slices

Apple Streusel Upside Down Cake (GF)

Ingredients

  • 2 1/4 cups blanched almond flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 cup unsweetened organic applesauce
  • 1/2 cup pure maple syrup
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • Apple Topping
  • 1 medium organic apple
  • 2 tbsp coconut oil (or butter), melted
  • 1 tbsp rapadara (or 2 tbsp maple syrup)
  • 1/4 tsp ground cinnamon
  • 2/3 cups crispy walnut pieces

Instructions

  1. Step One: Prepare Pan – Preheat oven to 350 degrees. Remove the bottom round of an 9x3-inch springform pan. Using parchment paper, trace the bottom round and cut the paper slightly smaller than the traced circle so that it fits neatly into the bottom (no overlap). Place the bottom back into the springform pan and secure in place. Lightly oil the pan and then place the parchment cut-out into the bottom of the pan and lightly oil. (If you don't have a springform pan, you can use a parchment-lined 9x9-inch baking dish instead.)
  2. Step Two: Prepare Topping – Core and slice one apple (about 1/4 inch slices) and arrange the apple slices in a pleasing pattern on the bottom of the prepared pan/baking dish (as shown in photo above).
  3. In a small bowl, combine the melted butter, rapadura (sucanat) and cinnamon. Then toss the walnuts in the mixture until well coated.
  4. Spoon the walnuts in a circular pattern across the top of the apple slices, filling in the gaps between the apple slices (as shown in photo above).
  5. Place the pan in the oven and bake the topping for 6-8 minutes, just until the apples begin to soften. Then remove from oven and add the cake batter, as described below.
  6. Step Three: Prepare Cake Batter – While the topping is cooking, prepare the cake batter. In a small bowl, combine the almond flour, baking soda, salt and spices. Set aside.
  7. Using an electric hand mixer, blend (on low speed) the applesauce, maple syrup, eggs and vanilla, until well combined.
  8. Slowly mix the dry ingredients into the wet and continue mixing for a full minute, until smooth and well blended.
  9. Gently pour the cake batter over the partially baked apple topping, using a rubber spatula to help remove all of the batter from the bowl. Spread batter evenly across top.
  10. Place back in oven and continue to bake for approximately 25-28 minutes, until a toothpick inserted in center comes out clean. (If using a springform pan, I recommend placing the cake pan onto a baking sheet, as some of the apple juice may leak out of the pan during baking.)
  11. Allow cake to cool completely, then remove the springform pan and invert the cake onto a plate or cake stand to serve. (If using a 9x9-inch baking dish, place a serving platter over the top of the baking dish and invert the cake onto the platter.)
  12. Slice, serve and enjoy!
3.1
https://thenourishinghome.com/2012/10/apple-pie-cake-gf/

You Might Also Like:

Grain-Free Chocolate Cake with Fudge Icing
Banana Pudding Cake {grain-free, dairy-free}
Strawberry Shortcake Biscuits

Filed Under: Cakes/Cupcakes · Tagged: almond flour cake

Happy-Happy Grain Free Ice Cream Cake (GF, DF option)

By Kelly · 15 Comments

Happy Happy Cake

NEW RECIPE!! (updated 07/21/14)

Happy, happy, happy, happy … whatever the happy occasion, this decadent grain free ice cream cake is certain to put a big smile on your favorite faces!

After all, cake and ice cream go together like bacon and eggs, bread and butter, peaches and cream … I think you get the point. So why not just put the two together and make it easier and more fun too!

That’s why anytime we’ve got a special something-to-celebrate going on around here, this is one of our favorite go-to desserts – it’s certain to make any occasion an even happier one!

Ice Cream Cake 2And, you have several options for making this delightful treat. As shown at left, I originally began my ice cream cake making tradition using my decadent fudgy brownie recipe as the base for the cake and topped it with homemade vanilla ice cream and a sprinkling of raw cacao bits.

Recently, my friend Kristin shared her amazingly rich almond flour chocolate cake recipe. So to celebrate my youngest’s 12th birthday, I decided to use her cake as the base and then topped it with my newest creation – Fresh Cherry Chocolate Chip Ice Cream (see recipe below). WOW! It’s definitely my family’s newfound favorite!

Happy Happy Cake CloseUp

So whether you have something special to celebrate, or simply want to surprise your loved ones with an extra special treat, you can bet this easy grain-free ice cream cake is certain to bring a lot of happiness to the table! (P.S. If you’re dairy-free, you can easily modify this recipe as noted below and top with your favorite dairy-free ice cream.)

Print
Happy-Happy Ice Cream Cake (GF, DF option)

Yield: serves 12-15

Ingredients

    Choose Your Cake Base:
  • You can use either my decadent fudge brownie recipe, Kristin's almond flour chocolate cake recipe, or my nut-free coconut flour chocolate cake recipe
  • For the Ice Cream Layer:
  • 2 quarts of homemade vanilla ice cream (or *dairy-free vanilla ice cream, see note below)
  • 1 1/2 cups diced fresh or frozen cherries
  • 3/4 cups dairy-free mini chocolate chips
  • (Or simply use your favorite store-bought ice cream)

Instructions

  1. Make the vanilla ice cream a day or two ahead of time and fold in the diced cherries and chocolate chips, if desired. Place in freezer to harden.
  2. For the cake layer: Lightly grease a 9x13-inch baking dish with coconut oil or palm shortening. Prepare the cake of your choice following the instructions in the recipe, making sure to follow the instructions for baking in a 9x13-inch pan.
  3. Allow the cake to cool completely in the baking dish and then place it in the freezer to freeze solid.
  4. Note: It usually takes about an hour for the cake to cool enough to go into the freezer and then another 2-3 hours for the cake to freeze. So, I find it easier to bake the cake a day ahead of time to ensure ample time for it to cool/freeze.
  5. Once the brownie cake is frozen, top with ice cream. If using store-bought ice cream (or homemade that's been in the freezer), allow it to sit on the counter for about 10 minutes to soften a bit. Then use an ice cream scoop to scoop the ice cream out and place the scoops side-by-side on top of the frozen cake. Then, use a cake spreader to even-out the ice cream across the top of the cake.
  6. If making homemade ice cream, I recommend making the ice cream base a day ahead of time, so it's thoroughly chilled and the flavors have had a chance to meld. Then, at least 3-4 hours before you plan to serve the cake, add the ice cream base to your ice cream maker. Once your ice cream is finished churning, spoon it over the frozen cake and spread it evenly across the top.
  7. Cover the ice cream cake and place it in the freezer until frozen solid. About 10 minutes before you plan to serve the ice cream cake, place it on the counter to thaw a bit so it's easier to slice. Enjoy!

Notes

*If you're dairy-free, simply substitute using your favorite DF vanilla ice cream. Personally, I enjoy Danielle's decadent French vanilla coconut milk ice cream recipe. It works beautifully as a topping for this festive and fun ice cream cake.

3.1
https://thenourishinghome.com/2012/09/happy-happy-ice-cream-cake/

You Might Also Like:

Coconut Flour Chocolate Cake & Cupcakes (GF)
Healthier Ice Cream Sandwich Cookies (GF Options)
Lemon Poppy Seed Muffins {GF, DF}

Filed Under: Cakes/Cupcakes, Desserts, Frozen Treats · Tagged: almond flour cake, almond flour cupcakes

My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
The Nourishing Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Privacy Policy
DMCA.com

Copyright © 2021 · All Rights Reserved · The Nourishing Home · Artwork by Nancy Panaccione · Site Design by Deluxe Designs · Log in