Skip to main content

Apple & Honey Upside Down Cake: A Sweet Start to the Sweet New Year!

My heart is very full right now.  It's my favorite time of year, and I feel so incredibly grateful.  We had such a great weekend.  Rosh Hashana and belated birthday celebrations for me Friday with family.  A trip out to the Beaches neighbourhood on Saturday with the girls and a relaxed Sunday.  Adam took the girls swimming at the JCC after their Hebrew School and then we had a girls evening while Adam went to his book club.

The weather is gorgeous and just makes you want to be outside!

For dinner Friday night I made the crumble and this cake.  For the apple lovers, this was a smashing hit.  I am going to be making it again for sure!  Rich, moist apple-y cake covered in spiced apple and honey caramel topping...delish.  But I still managed to make it pretty healthy.  No oil in the cake and the topping is a lot healthier than most frostings!

The picture doesn't do it justice.  It actually looked beautiful but the camera on my phone totally sucks...on top of me being a crappy photographer. 

Apple and Honey Upside Down Cake

1/3 cup coconut oil, butter or Earth Balance
1/3 cup honey (or agave syrup or maple syrup)
1/4 tsp cinnamon
2 lbs apples, peeled and sliced

2 eggs (or flax eggs)
1 cup unsweetened vanilla or plain non-dairy milk + 1 tbls lemon juice
1 cup xylitol or other granular sweetener
1 cup unsweetened apple butter
1 tsp vanilla extract
1 apple, grated

2 cups spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt

Bring oil/butter, honey and cinnamon to a boil in a small pot over medium heat.  Remove from heat.  Pour into the bottom of a springform pan, lined with parchment paper.  Arrange apple slices evenly. 

Grate (grind) apple in food processor or blender, or by hand if necessary.  Add remaining wet ingredients to blender and blend until smooth.  Add dry ingredients and pulse until completely mixed.  Pour over apples and bake at 350F for at least 1 hour until toothpick comes out clean and centre is set.  Cover top with foil if it begins to brown too quickly.  Let cool.

To serve, place on a large plate.  Release sides of pan and remove.  Place another plate on top of cake and flip over.  Remove bottom of springform pan and parchment to reveal apple and honey topping.


Popular posts from this blog

Blackfly Coolers: Product Review

Summer is over! Well, at least if you're a student. Officially it doesn't end for a few weeks, and it certainly still feels like summer. Yeah, I hate it. This f*cking hot, humid weather needs to end NOW! We made the most of our last weekend of the summer with our annual trip to the CNE on Friday, with a crowd of friends. It wasn't unbearably lot, thank goodness, and the girls and their friends had a blast on the rides.  Saturday I had to work, and Sunday was errand day. Monday we took the girls berry/apple/pear picking but didn't last long due to the heat. I organized the house to prepare for the construction workers starting back up yesterday, while Adam took the girls for a swim in our neighbourhood pool.

Yesterday was the first day of school. Grade 2 and Grade 5. Yep, the girls are growing up.  We are fortunate that the girls don't have much anxiety about school, they are so much more confident than I ever was as a kid! But now, in the midst of our reno chaos, …

Live Clean

I have been committed to living a healthy life through nutrition and fitness for over 20 years now.

It took me a lot longer to pay attention to what I was cleaning the house with and what I was putting ON my body as opposed to IN it.

When I got pregnant with Big A I started reading about the toxins in a lot of commercial cleaning products and switched to the all-natural, eco-friendly stuff. When I became pregnant with Little A, I switched to all-natural, eco-friendly personal care products.

I am all for being environmentally friendly for the good of the planet, but to be honest, what really motivates me to make these types of changes is concern for my family's health.

You may remember I mentioned giving up my favorite perfume a while back because it apparently is full of nasty chemicals. I switched to the "Red Tea" scent made my Roots, which is supposed to be somewhat "natural". This was only after a number of trial and errors. I first found a woman in …

Panang Curry

When we go out for Thai food, one of my favorite things to order is the panang curry. But there is no doubt when this dish is made in a restaurant, it packs a hefty wallop of fat, sodium and calories.

My version is lightened up, but still rich and flavourful and it is super simple to make.

Traditionally, panang curry is made with either beef or chicken, but I made it vegetarian, using dried seiten (wheat gluten) I got at T&T a few weeks ago. If you are not sensitive to gluten, this is a great source of vegetarian protein. If you cannot find it dried, you can get it prepared at most health food stores. Alternatively, you can use tofu, or the more traditional chicken or beef options.

This dish also doesn't usually have much vegetable matter in it, but I love how yummy veggies taste when simmered in this sauce, and it makes this a healthy one-pot meal. Use whatever veggies you prefer or have on hand.

Protein of choice (2 cups seiten or 1 lb organic tofu, boneless skinless ch…