- 12
Ingredients
- For the Apples:
- 4 apples, peeled, cored and sliced thin (I used Granny Smith)
- 2 tablespoons or coconut oil
- 1/2 teaspoon ground cinnamon
- For the Caramel:
- Use this recipe
- For the Cake Batter:
- 1 cup coconut flour
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon ground cinnamon
- 8 large eggs (organic and pastured preferred)
- 1 teaspoon baking soda
- 1/2 cup plain whole yogurt (use strained plain, coconut milk yogurt for Paleo)
- 6 tablespoons unsalted butter or coconut oil, melted
- 1/2 cup honey
- 1 tablespoon vanilla extract
- For the Topping:
- 1 1/2 cups nuts (almonds, pecans, cashews, etc.)
- 2 teaspoons cinnamon
- 4 tablespoons honey (I used clover)
- 4 tablespoons unsalted butter or coconut oil cold, cut into tablespoons
Preparation
Step 1
Melt butter in a large saute pan and add apples. Cook for 15 minutes, stirring every-so-often until apples are beginning to turn soft. Sprinkle with cinnamon. Cool completely.
Make caramel and let cool for about 10 minutes.
Preheat oven to 350ºF and adjust rack to middle position. Place all the batter ingredients in a food processor or blender and blend until smooth. Pour batter into a buttered 9-inch springform pan.
Wipe out food processor bowl with a paper towel or cloth. Place nuts, cinnamon, honey and butter in the bowl of a food processor. Pulse until nuts are coarsely chopped and ingredients bind together.
Place apples on top of cake batter in an even layer (some will overlap a bit). Pour 1/2 of the caramel over the apples. Drop spoonfuls of topping over batter. Cover loosely with foil. Bake for 25 minutes and then remove the foil. Bake an additional 20 minutes until golden brown and a cake tested inserted in the middle of the cake comes out clean (the tester might have a bit of caramel on it, just make sure there isn't any batter on the tester). Cool for 1 1/2 hours. Cut and serve with remaining caramel sauce.