Apricot-Cherry Upside Down Cake (GF/Grain free/CF/SF)
This cake can be made with just about any fruit. Try sliced peaches, blueberries, cranberries with orange zest, or Italian Plums. If you make it with fruit that contains less liquid, like apples or bananas, then you will only need 1 tablespoon of arrowroot powder in the fruit part instead of 2. You can use either butter or coconut oil in this recipe. I used pastured butter in my test recipes. Pastured means that the cows were grazing on grasses instead of eating grains (which is of course what they are designed to be doing). This also makes their butterfat a good source of nutrients, like vitamins K2 and A (though K values can vary widely). Butter from grain-fed cows doesn't have vitamin K2 because they are not consuming any K1 from green leafy, grassy foods. We humans can also convert vitamin K1 from greens into K2 in various parts of our bodies (much more information on this in our new book, Nourishing Meals, if you want to learn more).
- unbleached parchment paper
- 4 to 8 apricots, pitted and halved
- handful fresh cherries, pitted and halved
- 1 tablespoon butter or coconut oil (at room temperature)
- 1 tablespoon pure maple syrup
- 2 tablespoons arrowroot powder
- Dry Ingredients:
- 6 tablespoons coconut flour
- 6 tablespoons arrowroot powder
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- Wet Ingredients:
- 4 large pastured eggs
- 4 tablespoons melted butter or coconut oil
- 4 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon almond flavoring
Adapted from nourishingmeals.com
Preheat oven to 350 degrees F. Place a 9-inch cake pan onto a sheet of parchment paper and draw a line around the bottom with a pencil. Cut out the circle and place it onto the bottom of the cake pan. Grease the sides of the pan with butter or coconut oil.
In a small bowl mix together the butter or coconut oil, maple syrup, and arrowroot powder. Spread it onto the parchment paper in the cake pan (I use an offset spatula to do this). Arrange your fruit, cut side down, in a single layer on top of the butter-syrup mixture.
Whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet into the dry and quickly whisk together until combined. Pour batter over fruit and spread evenly with the back of a spoon or spatula.
Bake for 30 to 35 minutes. Let pan cool on a wire rack for 15 to 20 minutes then carefully flip out onto a plate; peel off parchment paper. Let cool and then serve. Enjoy! Source: www.NourishingMeals.com