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This time of year, I find myself craving everything apple! But I also want zucchini bread, carrot cake, anything with cranberries … so I decided to make a harvest gluten free apple cake with all this yumminess, and turn it on its head. Voilà! Gluten Free Apple Upside Down Cake!
I baked this upside-down cake in individual ramekins to highlight the apple rings on top, and because it is so moist that it is hard to get the middle to bake all the way through in a large sheet pan.
Plus, they’re so darned cute as little cakes! Ok, ok, plus portion control.
Loads of veggies and fruit packed all in one cake makes the crumb on this cake totally unique and bursting with flavor. But just looking at it, no one would ever know you snuck veggies into these treats!
Embrace the harvest! And bake an upside-down cake all at the same time!
Preheat oven to 350° F.
Whip together sugar, oil and apple butter. Add eggs and vanilla, beating until fully integrated. Stir in gfJules™ Flour and baking soda.
Grate carrots and zucchini using a fine shredding disc in a food processor. Chop pecans and cranberries, then peel and dice the apple. Stir those ingredients into the batter until evenly distributed.
Oil 8 four-inch ramekins. Place one apple ring in the bottom of the ramekin and 1 or 2 whole cranberries in the center.
In a small bowl, stir together gfJules™ flour, pecans, sugar and melted butter with a fork. Sprinkle topping onto the apple rings, then spoon batter into ramekins, filling 2/3 full.
Bake for 30 minutes, more or less, depending on the size of your ramekins. Test with a toothpick inserted into the center of each ramekin — when it comes out clean, the cakes are done.
Cool for 10 minutes on a wire rack, then invert to remove from ramekins before serving.