Upside Down Apple-Spice Cake
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”.
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.