Upside Down Apple Cake
A weekend baking project that does not disappoint. Capture all the flavors of early fall with this beautiful cake!
1 tsp vanilla extract
2 apples, skinned and sliced thin
1 stick butter, melted
¼ cup brown sugar
1 tsp cinnamon
2 cups gluten free flour
1 ½ tsp baking soda
1 tsp salt
¾ cup olive oil
4 eggs
¼ cup white sugar
¼ cup maple syrup
2 tsp almond extract
¼ cup apple cider
Directions:
Line the bottom of a 9-inch spring foam pan with parchment paper. Lay apple slices on the parchment paper in a design of your choice. In a bowl, combine melted butter, brown sugar, cinnamon, and vanilla extract. Pour over the apple slices. Set aside. In a large bowl, whisk eggs, olive oil, maple syrup, sugar and apple cider together. Sift in the flour, salt and baking soda. Combine gently with a wooden spoon until just mixed. Fold in the almond extract. Pour batter over the apple/butter mixture. Bake at 350 degrees for 45 minutes to an hour until a toothpick comes out clean. Let cool, then overturn and remove the pan and parchment paper from the cake. Slice and serve with whipped cream or vanilla ice cream.
