The upside-down apple cake is a very soft and fragrant pantry dessert. My version is gluten-free and dairy-free, but it can also be made with all-purpose flour in the same quantities, or if you prefer a more rustic dessert, with whole wheat flour.
Also, check out the other gluten-free dessert recipes:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup sunflower oil (or corn oil)
- 2/3 cup amaranth flour (gluten-free)
- 2/3 cup buckwheat flour (gluten-free)
- 1 1/4 tsp baking powder (gluten-free)
- 1 tsp ground cinnamon
- 2 Red Delicious apples (Stark)
- 1 tbsp butter ((lactose-free with less than 0.01% lactose or vegetable))
- 1 tbsp brown sugar
- 1 tsp spices (cloves, star anise, cinnamon, nutmeg, pepper, cardamom powder)
Tools
- 1 Knife
- 1 Bowl
- 1 Pan
- 1 Cake pan
- 1 Hand mixer
Instructions
Peel the apples and slice them thinly.
Add the butter, sugar, and spices to a pan, heat, and as soon as the butter is melted, add the apple slices.
Let them absorb the flavors for 5 minutes on low heat. Remove from heat and let them cool.
Beat the eggs with the sugar and cinnamon. When the mixture is light and frothy, slowly add the oil while continuing to beat at low speed.
Pour in the sifted flours with the baking powder and mix with a spatula in a bottom-up motion to prevent the mixture from deflating.
Arrange the apples at the bottom of a 9-inch cake pan lined with parchment paper. Pour the batter and bake at 350°F for 40 minutes.
Remove from oven and let cool. Unmold and flip onto a serving plate.
ATTENTION: Consult the Celiac Association’s guidelines and carefully read the ingredients, to ensure they do not contain gluten contamination
