I love a good challenge. Some of my best works of art have come from challenges requiring working around a theme, colors, materials, techniques etc. So several years ago when I was invited to participate in a recipe challenge using caramel and apples I was ready to give it a go. After dreaming about mouth-watering caramel apple donuts, dip and other goodies I decided to try a caramel apple upside down cake.
This wonderful, slightly decadent cake is perfect for fall entertaining, including Thanksgiving dinner. It has become one of our favorites. Of course this cake is gluten-free, but your guests will never know unless you tell them. 🙂
Caramel Apple Upside Down Cake
½ cup butter or margarine
½ cup chopped walnuts
¼ cup packed brown sugar
2 apples, sliced thin — core removed, but I don’t peel mine
½ cup unsweetened applesauce
¼ cups agave nectar (or 1/3 cup sugar)
1 Tablespoon flaxseed meal dissolved in 3 Tablespoons hot water (or 1 egg)
1/3 cup molasses
1 ½ cup buckwheat flour
¾ teaspoon nutmeg
¾ teaspoon cinnamon
½ teaspoon aluminum free baking powder
¼ teaspoon baking soda
½ cup warm water
Preheat oven 350 degrees F.
Put butter or margarine in round 9 inch cake pan and place in oven while preheating.
When butter or margarine is melted, remove from oven. Sprinkle walnuts and brown sugar over bottom of pan and arrange apple slices overlapping over top.
Mix together applesauce, agave nectar, flaxseed mixture and molasses.
Add flour, nutmeg, cinnamon, baking powder and soda to wet ingredients, mixing well. Add water and continue beating to incorporate into mixture.
Spread batter over apples. You may need to use a spatula or wet, clean hands to smooth the batter.
Bake for 35 to 40 minutes or until knife inserted in center comes out clean.
Cool for 10 to 15 minutes before removing from pan. To remove from pan place serving plate over cake pan and invert.
Of course you may “guild the lily” with whipped cream or ice cream if desired.