Get ready to enjoy this delightful Caramel Apple Upside-Down Cake! Perfectly moist with a rich caramel apple flavor, this wholesome, autoimmune protocol-friendly dessert features no flour, dairy, eggs, or refined sugar. It’s a charming fall-inspired treat that’s sure to impress everyone at the table!
Budget Information
The total cost for this Caramel Apple Upside-Down Cake is approximately $8.50. With 12 delicious slices to share, that brings the cost per serving to just about $0.71, making this dessert both delightful and budget-friendly!
Why This Recipe Works
This Caramel Apple Upside-Down Cake is the epitome of comfort food—each bite is a warm hug, with apples caramelized to sweet perfection and a cake that’s as light as a cloud. Plus, it adheres to stringent dietary restrictions, making it a go-to for gatherings regardless of dietary needs. It brings everyone together over a treat that’s rich, satisfying, yet utterly guilt-free!
Ingredients + Optional Substitutions
Here’s what you’ll need for this scrumptious cake:
- 3 apples, peeled and sliced ($3.00)
- 3/4 cup homemade or store-bought caramel ($2.50)
- 1/2 cup arrowroot flour ($1.00)
- 1/2 cup coconut flour ($1.00)
- 1 teaspoon cinnamon ($0.25)
- 1 teaspoon baking soda ($0.10)
- 1/2 teaspoon ground ginger ($0.10)
- 1/2 teaspoon cream of tartar ($0.15)
- 1/4 teaspoon salt (free)
- 1/2 cup palm shortening ($1.50)
- 1/2 cup applesauce ($0.50)
- 1/4 cup honey or maple syrup ($0.50)
- 1 tablespoon apple cider vinegar ($0.10)
Feel free to swap apples for pears or add nuts for a delightful twist!
Step-by-Step Recipe Instructions
Step 1: Start by preheating your oven to a cozy 350°F (175°C). Grab a 9-inch round cake pan and slather it generously with palm shortening to ensure our cake comes out easily later.
Step 2: In a large skillet set over medium heat, toss in the sliced apples and 3/4 cup of that luscious caramel. Sauté these beauties until they’re heated through and lightly bubbling, which should take about 5 minutes, giving you that tantalizing aroma.
Step 3: Carefully spoon about two-thirds of the caramel apple mixture into the bottom of the greased cake pan. Spread them out evenly—this will be the stunning base of our cake! Reserve the rest for later.
Step 4: In a spacious mixing bowl, whisk together the arrowroot flour, coconut flour, cinnamon, baking soda, ginger, cream of tartar, and salt. This flour mixture is where the magic happens, so make sure it’s nice and well-combined.
Step 5: In another bowl, mix together the palm shortening, applesauce, honey (or maple syrup), and that zingy apple cider vinegar until smooth and creamy. This is your wet mixture, and it smells divine!
Step 6: Now, pour your wet ingredients into the dry mixture—switch those whisking tongs for a spatula and stir until just combined. Next, gently fold in the remaining caramelized apples, and watch how well they mingle with the batter.
Step 7: Spread the cake batter carefully over the apple layer in your prepared pan. Pop it into the oven and bake for 30-35 minutes. To check if it’s done, stick a toothpick in the center; it should come out clean, bringing joy to your baking heart.
Step 8: Once baked to perfection, allow the cake to cool for a while before flipping it onto a plate or cake platter. Drizzle with the rest of the caramel to finish it off beautifully before serving!
Nutritional Facts
Here are the nutritional values for a slice of the Caramel Apple Upside-Down Cake:
- Calories: 180
- Protein: 2g
- Carbohydrates: 36g
- Total Fats: 6g
- Saturated Fat: 4g
- Fiber: 2g
- Sugar: 10g
- Sodium: 120mg
Storage and Reheating Tips
This cake can be stored at room temperature in an airtight container for up to 3 days. If you want to keep it longer, pop it in the fridge, where it will stay fresh for about a week. To reheat, simply slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it cold as it is!
Serving Suggestions
This Caramel Apple Upside-Down Cake is fabulous as is, but consider serving it with a dollop of homemade whipped coconut cream or a scoop of your favorite dairy-free ice cream. A sprinkle of cinnamon on top adds a lovely touch and delightfully pairs with the caramel apple flavors!
Reader Tips or Helpful Notes
Don’t worry if you’re not a baker! This recipe is forgiving and easy to follow. Make sure to prep your pan well to avoid stickiness. If you’re feeling adventurous, try adding nuts or changing up the spices for your own personal twist. Most importantly, enjoy the process—baking is all about love and creating delicious memories!
Recipe FAQs
Can I use other types of fruit? Absolutely! Pears, peaches, or even diced pineapples would be fantastic substitutes.
Is there a nut-free option? Yes! You can substitute the coconut flour with additional arrowroot flour if you’re looking for a nut-free version.
What sweeteners can I use instead of honey? Maple syrup works beautifully as a 1:1 substitute for honey if you prefer.
Can I make this cake ahead of time? Yes! This cake stores well; just be sure to leave the caramel for drizzling until you’re ready to serve.
How do I make this gluten-free? The recipe is already gluten-free since it uses arrowroot and coconut flour, so you’re good to go!
