Paleo Apple Upside Down Spice Cakes

These festive little apple upside down spice cakes are the perfect paleo dessert for a cold day or holiday party! They are not overwhelming sweet, just enough to be satisfying. If you want to take the carbs down more, add half the honey to the apples and taste before deciding whether to add more. If you’re looking for holiday recipes, also check out my Mini Pumpkin Cheesecake Recipe!

Makes 12 Cupcake Sized Cakes

Apples:

• 2 Tbs Ghee, Butter, or Coconut Oil*
• 3.5 cups Granny Smith Apples, Small Dice (or Thinly Sliced)
• 2 TBS Honey
• 1/2 tsp Ground Clove
• 1 tsp Ground Cinnamon
• 1 tsp Real Vanilla Extract
• Sprinkle of Nutmeg and Salt

Turn a large saute pan to medium heat and add the ghee. Add everything and cook until the apples are tender (about 8-15 min), but still have a little crunch. You want them a little less cooked than you like them, that way they’ll be perfect after cooking in the cakes. Taste them and adjust if you need to.

*Can be made dairy free with coconut oil.

Spice cake:

• 1/2 cup Almond Flour (sprouted if available)
• 1/4 cup Coconut Flour
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• Sprinkle of Ground Clove
• 1/4 tsp Baking Soda
• 1/4 tsp Salt

• 3 Large Eggs
• 1/4 cup Ghee, Melted (Or Butter or Coconut Oil)*
• 1/2 tsp Real Vanilla Extract
• 1 Tablespoon Honey
• 1/2 cup Coconut Milk (Shaken) or Other Milk

Method:

Preheat your oven to 350° F. Grease the cups of a silicone cupcake pan with ghee. You can wear a glove to make it less messy if you like.

Mix all the dry ingredients in a bowl until well blended. Make sure you get out any lumps in the flour.

In another bowl, mix the wet ingredients and whisk with a fork until the eggs are an even color. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until it is evenly mixed.

Spread out about 1 Tablespoon of the cooked apples in the bottom of each cup. After that, add about 1/4 cup of cake batter to each cup. They should be filled up to about 1/4 inch from the top of the cupcake cups.

If you sliced your apples, you can fan them out in the bottom for a nice presentation like a tarte tatin.

Bake for 15-19 minutes until the cakes are cooked through and a toothpick comes out clean.

Let cool for 20-30 min then run a butter knife around the edges of the cakes. Put a sheet pan face down on top of the pan and flip the whole thing. Press any cups where the cakes are stuck to unmold them.

You could also bake this in an 8×8 inch pan. If you do that, reduce heat to 325 and cook for about 22 min. It makes a cake about 1 inch thick, so if you want a thicker one, double the cake recipe.

They will last a few days on the counter, a week in the fridge, or a few months in the freezer.