"Delicious fall cake with a gooey sugar topping and a little crisp on the edge and completely melt-in-your-mouth delicious in the center."
Gluten Free Apple Upside Down Cake
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 25mins
Cook time: 20mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 Granny Smith apples, peeled, cored, and sliced thin
- orange, Zest
- 2 tablepoons orange juice
- 1/4 cup unsalted butter
- 1/4 teapsoons salt
- 3/4 cup brown sugar
- 1/3 cup pecans, chopped
- 2 teapsoons vanilla extract
- 1 cup almond flour
- 1 1/4 cup gluten free flour blend
- 1/2 cup sugar
- 1 teapsoons salt
- 2 teapsoons baking powder
- 1/2 teapsoons baking soda
- 1 teapsoons cinnamon
- 6 tabelspoons cold unsalted butter
- 1/4 buttermilk
- 2 eggs, room temperature
- 1 teapsoons vanilla extract
Method
Step 1
Preheat oven to 375°F
Step 2
Make the topping. In a medium bowl, combine sliced apples, orange zest and orange juice. Toss to combine. Set aside.
Step 3
In a 10" or 12" cast iron skillet, melt 1/4 C butter. Once melted, add brown sugar, salt and pecans. Stir for about 3 minutes until sugar slightly melts. (Topping will be thick, that's ok! It'll melt fully in the oven.)
Step 4
Remove from heat. Add apples. Pour 2 tsp vanilla over apples. I like to make a design like the one in the pictures, but I've also made it where I just throw the apples in and spread them evenly, it still looks amazing! So no pressure to do anything fancy. Set aside.
Step 5
Make the cake. In a food processor, add almond flour, gluten free flour blend, sugar, salt, baking powder, baking soda and cinnamon. Blend quickly until combined.
Step 6
Cut butter into chunks and add to food processor. Blend until mixture resembles sand (about 10 seconds).
Step 7
Pour flour mixture into a large bowl. Add buttermilk, eggs and vanilla. Stir gently until fully combined.
Step 8
Scoop batter over apple mixture. It will be thick, that's ok! Wet your fingers and spread mixture evenly until it covers apples completely and touches sides.
Step 9
Place on the middle rack of the oven and bake for 25-30 minutes, until center of cake springs back when lightly touched. (It will be pretty dark, that doesn't mean it's burned, just baked!)
Step 10
Remove and allow to cool for 5 minutes. Run knife around edge of cake and flip onto a serving tray. Don't wait more than 5 minutes! You want to flip while it's hot so the topping is still gooey and warm.
Step 11
Serve immediately. I like this cake by itself, but it's also delicious with some whipped cream.
Step 12
This cake tastes great warm or cold. I like it cold for breakfast, warm for dessert. Both with a hot cup of coffee.