I’m still in the fall apple mode. That feeling where there are so many thing to make with apples and so many thing I want to try to make with apples that I don’t want to miss out on them before they’re gone from their prime. There’s a giant bag sitting in my fridge and by the time I juice with them, turn them into apple slices, eat them raw every day, if not twice,the supply is dwindling quickly. But not before I had time to make this cake.
I always used to hear about upside down cake when I was young and think that it sounded like such a complicated thing. I could never quite fathom in my head how you baked the cake and the apples started on the bottom, but that was actually the top and then how you then got them to be on the top. It’s okay. I’ve figured it out since. I’ve also figured out that they are a super delightful little treat to make. They’re easy, but a little fancier than just a cake and such a fun surprise when you flip them over. And the best part about this one (aside from the upside down surprise of course!), is that it’s gluten-free and vegan, and perfect for all your cake occasions. Or non-cake occasions that you turn into cake occasions.
To be honest, this is one of the best, most moist breads I have made to date. I think I say that on every new bread recipe I publish (or at least I think it), but it’s true every time. Probably a combination of my gluten-free baking abilities improving and having a better understanding of how the flours behave and knowing what works best with them to make sure the baking holds together but doesn’t become a dry, crumbly mess, or a psyllium husk loaded rubbbery rectangle. Been there done that. And so as I evolve and improve, so do the recipes and rest assured, you get only the best ones. And this one is one of the best. For breakfast, snack and dessert. Or any time really. We did after all, devour it within two days.
Rosemary Ginger Apple Upside Down Cake
A gluten-free cake that is made with whole grain flours and has no refined sugar. It’s fancy enough to serve for (healthy) dessert but simple enough to make as a snack to have all week long.
- 1 cup oat flour
- 1/2 cup millet flour
- 1/2 cup sourghum flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup squash, pureed
- 1 banana
- 3 tbsp maple syrup
- 2 tbsp date syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla
- 1 cup almond milk, room temperature
- 2 tbsp freshly grated ginger
- 3 tbsp fresh rosemary, chopped
- In a large bowl, combine oat flour, millet flour, sourghum flour, baking powder and baking soda. Stir to combine.
- Meanwhile, in a blender or food processor, puree squash with banana until smooth and creamy.
- Pour squash mixture into a medium sized bowl, add maple syrup, date syrup, melted coconut oil, vanilla, ginger, rosemary and milk. Stir until combined.
- Fold milk mixture into flour mixture and stir until combined, being careful not to overmix.
- Line a rectangle loaf pan with baking paper, and line the baking paper with thinly sliced apples and additional rosemary if you prefer.
- Pour the batter over top of the apples, being careful not to move them when you do, and then bake in the oven, preheated to 375 degrees Fahrenheit for 35-45 minutes, or until toothpick inserted in the center comes out clean.
Happy Monday and here’s to the last of the apples!