Ingredients for Upside Down Ginger Apple Coffee Cake Clean Eating
- 1/4 cup maple syrup, plus extra for drizzling (optional)
- Apple
- Spelt Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Canola Oil
- 1 large egg
- Brown Sugar
- Sugar
- Unsweetened Applesauce
- Plain Yogurt
- 1 tablespoon grated fresh ginger
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How to Make Upside Down Ginger Apple Coffee Cake Clean Eating
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan.
- Drizzle the bottom of the pan with 1/4 cup maple syrup, swirling to coat evenly.
- Arrange 2-3 medium apples, peeled, cored, and thinly sliced, in a single layer over the syrup, slightly overlapping to cover the bottom of the pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- In a large bowl, cream together 1/2 cup canola oil, 1/2 cup granulated sugar (or alternative sweetener), 1 large egg, 1/2 cup unsweetened applesauce, 1/2 cup plain yogurt, and 1 tablespoon grated fresh ginger using an electric mixer until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour the batter evenly over the apple slices in the prepared pan.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 20 minutes.
- Carefully invert the cake onto a serving platter. Drizzle with extra maple syrup, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
67g
Fat
5g
Carbs
6g
