Upside Down Apple-Spice Cake

Serves 10

1 small apple, cored and thinly sliced
¼ cup chopped pecans or walnuts
1 cup plus 3 tablespoons
Wheat-Free Market Ginger Spice Muffin Mix
3 large eggs
3 tablespoons milk or dairy substitute 
3 tablespoons unsalted butter, melted
1-1/2 tablespoons
Wheat-Free Market Sweetener
Cinnamon and Powdered “Sugar” for garnish (recipe follows)

Preheat oven to 350 degrees F. Butter the sides and line the bottom of an 8-inch cake pan with parchment paper. Arrange the apples in thin layer in the prepared pan followed by a layer of chopped nuts.
In a medium bowl, add the muffin mixes, eggs, milk, butter and sweetener. Mix well. Pour the batter over the apples and nuts and spread out evenly. Bake for 20-22 minutes or until tooth pick inserted in the center comes out clean. 

Run a butter knife along the sides of the pan and invert the cake onto a cooling rack. Sprinkle with cinnamon and powdered “sugar”. 

Powdered “Sugar”

3 tablespoons
Wheat Free Market Sweetener 

Add the sweetener to a Magic Bullet type device and process for 20 seconds or until the sweetener has become a fine powder. Be sure to wait 30-60 seconds before removing the lid to avoid a fine powder of sweetener going everywhere.

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