Wednesday, April 24, 2013
Caramelized Apple Upside Down Cake - Paleo Friendly!
I came up with this recipe a couple of weeks ago when my friend Megan, who is currently doing the Paleo Diet, came over for dinner. I wanted to make a dessert that she could enjoy too, since she couldn't take part in the crusty bread that was served with the entree. I had some apples on the kitchen table and decided I wanted to attempt an apple upside-down cake. I adapted Mangia's Honey Almond Cake and the result was delicious! At the very last minute I decided it needed some sort of topping or sauce, so I threw this almond butter creation on top. Even I liked this dessert, and I'm not into Paleo desserts.
This cake was moist and slightly sweet. The caramel sauce on top put it through the roof (in a good way). If you're not huge on sweets, I'd recommend skipping the sauce. But man, the sauce...It was the best part, in my opinion. This is coming from a girl who can eat a jar of maple almond butter in one sitting, however.
Looking at these photos is making me want to make this cake again. Sadly, I'm trying to stay away from dessert after over-eating this entire weekend.
1 large apple, sliced thinly
2 tablespoons honey or maple syrup
1 tablespoon coconut oil
1 teaspoon vanilla bean paste (or vanilla extract)
dash of cinnamon
2 1/2 cups almond flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup honey
1/2 cup olive oil or coconut oil
2 teaspoons vanilla extract
1 egg yolk (room temp)
4 egg whites (room temp)
2 tablespoon almond butter
1 tablespoon maple syrup
1 teaspoon vanilla
2 tablespoons almond milk
Preheat oven to 350 degrees.
Grease a 9 inch cake pan and set aside. In a sautee pan on medium-low heat, add apples, coconut oil, cinnamon, and maple syrup. Sautee apples until sauce starts to thicken and apples start to become tender, about 5 minutes. Add apples to cake pan and evenly distribute along the bottom of the pan.
Meanwhile, mix together one egg yolk, honey, oil, and vanilla. Add almond flour, baking soda, and cinnamon and mix well. In a separate bowl whisk egg whites until they begin to form stiff peaks. Fold whipped egg whites gently into batter, until just mixed, and pour over apples in cake pan. Bake for 25 minutes or until a toothpick comes out clean once inserted.
While cake is cooling, add all ingredients for caramel sauce into a small pot on medium heat. Whisk until all the ingredients form a thick caramel sauce.
Once cake has cooled, gently flip cake over onto a serving plate. Serve hot or cold, with caramel sauce on top.