Caramel Apple Cake (grain free)
Ingredients
- 1/4 cup butter, melted
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- about 3 cups sliced apples
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1/4 cup butter, melted
- 1/3 cup unsweetened applesauce
Directions
- Preheat the oven to 350 degrees. Pour the 1/4 cup of melted butter into an 8-inch, round cake pan, and make sure the bottom and the sides of the pan are well-coated with the butter. You want some excess on the bottom for the caramel topping.
- Stir together 1/4 cup coconut sugar with the cinnamon, and sprinkle it evenly over the bottom of the buttered cake pan. Top with the apple slices.
- In a medium mixing bowl, stir together the coconut flour, almond flour, baking powder, salt, and remaining 1/4 cup coconut sugar. Make sure to break up any lumps in the coconut flour. Stir in the vanilla, eggs, remaining 1/4 cup of melted butter, and applesauce. The batter will be fairly thick. Spread the batter over the top of the apples, and bake the cake for 35 minutes, or until the center feels "set" and the top is golden. At sea level this may take longer, so check it at 30 minutes and add time as needed.
- Let the cake cool for about ten minutes. Run a sharp knife around the edge of the cake pan. Place your serving dish on top of the cake pan and flip it over to invert the cake. This is great served warm.