ginger

Apple Upside Down Gingerbread Cake (GAPS, Paleo)

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This dessert is delicious and uncomplicated. I always get overwhelmed when it comes to holidays so I don’t want to do complicated stuff. My mom always has lots of energy and makes fancy crafts and Christmas stockings and 15 different kinds of Christmas treats. I didn’t inherit that from her, I guess.

I hope my kids have some happy memories of holidays and they don’t just remember them as the time when their mom flipped out 🙂

Topping

*1/4 cup unsalted pasture butter or ghee

*1/4 cup honey

*1 Tbsp coconut aminos

*2 large apples, peeled, wedged and thinly sliced

Gingerbread Cake

*1/4 cup unsalted pasture butter or ghee

*1/2 cup honey

*4 pastured eggs, room temperature

*2 Tbsp coconut aminos, room temperature

*1 1/2 Tbsp apple cider vinegar

*2 cups blanched almond flour

*3/4 tsp baking soda

*1/4 tsp cloves

*2 tsp cinnamon

*2 Tbsp ginger

Directions

For topping: melt butter and honey. Add coconut aminos, stir. Pour mixture into an 8″ by 8″ square baking pan. Arrange sliced apples over butter/ honey mixture and set aside.

For cake: Warm the butter and the honey until just melted. Add room temperature eggs and other wet ingredients and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well.  Pour over the apples. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.

Think sweet thoughts :).