Upside-Down Apple Cake

Upside-Down Apple Cake - Recipe

• 250 g whole spelt flour

• 80 g coconut blossom sugar

• 1 level tsp powdered stevia extract (should have the equivalent sweetness to 50 g sugar)

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp bourbon vanilla

• 0,5 tsp salt

• 150 g plain Greek yoghurt

• 2 tbsp apple sauce

• 60 ml olive oil

• 4-5 apples

• 1 tbsp melted butter + 1 tbsp coconut blossom sugar

how to:

• mix all ingredients (without apples)

• grate 2-3 apples into thin slices

• cut 2 apples into thicker slices (appr. 1 cm)

• line the bottom of a cake tin with parchment paper & grease the sides with a little olive oil

• mix melted butter with 1 tbsp coconut blossom sugar, spread on the bottom of cake tin

• arrange thicker apple slices in a circular pattern on the bottom of the cake tin

• add half of of thinly grated apple slices

• carefully fill half of the dough into the cake tin, above the apples

• add another layer of thinly grated apple slices (use all of the remaining slices)

• gently cover with the rest of the dough

• bake at 160°C for about 45 minutes

• please note: the cake tin needs to be covered with a heat resistant lid troughout the entire baking time - so that the surface doesn't get burnt

• make a toothpick test before taking it out (stick toothpick into cake - if it comes out clean, the cake is fully baked)

• let cake cool inside the tin for 30 minutes

• gently loosen sides with a knife or wooden skewer

• put a flat plate on top of the tin and flip over

• remove sides and top of the tin

• sprinkle with cinnamon before serving