I was watching New Girl re-runs the other day (of course), and Jess was mad at Nick, and said she was going to make a pineapple upside down cake. That reminded me of a cake that my mom used to make for us some Fridays after school. I don't think I've had it since elementary school, and now I can't stop thinking about it.
So I decided to find the old recipe and make it into a healthier version of the classic cake I remember. And let me tell you, it was everything I thought it was going to be!
Here's the recipe:
Makes 1 8" cake.
3 apples, peeled and sliced
1/2 cup coconut sugar OR 1/4 cup honey
1/3 cup coconut oil or organic butter
3 tbsp water
1 tbsp vanilla
3/4 cup spelt or whole wheat flour
pinch of sea salt
1 tsp baking powder
1/3 cup coconut sugar
1 tbsp cinnamon
1. Preheat oven to 350 degrees Celsius, and spread a little bit of coconut oil on the bottom of the 8" cake pan to prevent sticking when cooked.
2. Beat egg and sugar or honey until thick.
3. Add in coconut oil or butter, water and vanilla.
4. In a separate bowl, combine flour, baking powder and salt.
5. Stir flour mixture into egg mixture. Combine only until blended.
6. In a separate bowl, combine coconut sugar and cinnamon for topping.
7. Place sliced apples at bottom of coconut oil-greased pan. Sprinkle with sugar and cinnamon mixture.
8. Pour the batter evenly over the apples.
9. Cook for 35-40 minutes, or until cake comes away from sides of plan slightly. Cook before eating.
*This recipe was adapted from the original 'Quick Apple Cake' found in the Simply Heart Smart Cooking cookbook.