Paleo Caramel Apple Upside Down Cake (AIP)
 
 
Created by:
Serves: 6-8
Ingredients
  • 3 large apples
  • 1 cup Pumpkin Salted Caramel Sauce, divided
  • ¾ cup arrowroot starch, plus extra for dusting apples
  • ½ cup + 2 tablespoons coconut flour
  • 3 teaspoons cinnamon
  • 1½ teaspoons baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon sea salt
  • ¾ cup full-fat coconut milk
  • ½ cup coconut oil, melted
  • ¼ cup applesauce
  • ⅛ cup raw honey
  • 2 teaspoons apple cider vinegar
Instructions
  1. Preheat oven to 350 degrees. Grease a 9'' round cake pan with coconut oil. Cut a round piece of parchment to fit on bottom of cake pan and grease parchment, as well.
  2. Peel, core, and slice 2 of the apples. Peel, core, and dice remaining apple and set aside.
  3. In a large skillet, cook the 2 sliced apples with ½ cup of the Pumpkin Salted Caramel Sauce for 5 minutes. Pour apple slices and caramel onto parchment-lined cake pan and spread out to cover bottom of pan.
  4. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together wet ingredients except for apple cider vinegar. Stir in ¼ cup of Pumpkin Salted Caramel Sauce.
  5. Combine wet into dry ingredients. Sprinkle diced apple with arrowroot starch and fold into cake batter. Add apple cider vinegar last and stir gently.
  6. Spread batter into cake pan and smooth out evenly. (Batter will be thick.)
  7. Bake cake for 35 minutes, or until toothpick comes out clean. Let cool for 15 minutes, then invert cake onto a large plate or cake stand. Drizzle with remaining ¼ cup of Pumpkin Salted Caramel Sauce.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-caramel-apple-upside-down-cake/