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!
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
- 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
- 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.)
- 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).
- In a small bowl, combine the melted butter, rapadura (sucanat) and cinnamon. Then toss the walnuts in the mixture until well coated.
- 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).
- 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.
- 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.
- Using an electric hand mixer, blend (on low speed) the applesauce, maple syrup, eggs and vanilla, until well combined.
- Slowly mix the dry ingredients into the wet and continue mixing for a full minute, until smooth and well blended.
- 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.
- 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.)
- 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.)
- Slice, serve and enjoy!
