Upside-down Apple Morning Cake
It’s apple season and this cake is light and not too sweet, perfect for weekend mornings, brunch, or a simple desert. Any leftover, pack one in your lunch box for a special morning snack for recess or break time. We made it with coconut oil in place of butter for a healthier twist.
1 apple, cut into thin slices about 1/8″ thick, slices cut in half crosswise
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1 cup flour
3/4 cup almond flour
2 teaspoons baking powder
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup coconut oil, room temperature
2/3 cup almond milk
1 teaspoon vanilla
Coconut oil spray
- Heat oven to 350 degrees and spray a muffin tin with coconut oil spray, set aside. In a small bowl, mix 1/4 teaspoon cinnamon and 1 tablespoon brown sugar, sprinkle over apple slices and stir to coat. In a circle, layer the apple slices in each muffin cup to cover the bottoms, set aside.
- In a bowl add the flour, almond flour, baking powder, brown sugar, and cinnamon, stir with a fork to combine. Add room temperature coconut oil, stirring with a fork just until combined. In a separate bowl whisk eggs, almond milk, and vanilla together, add to the dry mixture and stir until combined.
- Spoon cake batter into each muffin cup over the apples until 3/4 full. Bake for 20 minutes until golden brown and toothpick inserted into middle comes out clean. Remove from oven and turn onto a wire rack, cool for 10 minutes and serve. Serves 6, 2 cakes each