I recently saw a dessert recipe for an upside down apple cake, and it sparked my creativity. I’m always looking for a new coffee cake to put into our Sunday morning rotation, and I thought that I’d try my hand at creating a healthy version of the recipe to try as a coffee cake. It worked, and my family loved it! This makes two round, 9″ pans, and can easily be halved for a smaller family.
APPLE UPSIDE DOWN COFFEE CAKE
1 1/2 cups oats
1 1/2 cups warm apple juice
4 Tablespoons oil
4 teaspoons vanilla
2 Tablespoons butter, melted, divided
1/2 cup brown sugar, divided
1 1/2 cups Sucanat
2 large granny smith apples, peeled and thinly sliced
2 1/2 cups whole wheat Pastry flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pre-heat oven to 350°. Grease 2 – 9″ round cake pans. Combine oats, juice and oil in a small bowl. Let stand while preparing rest of coffee cake. Pour 1 Tablespoon melted butter into each greased cake pan. Sprinkle 1/4 cup brown sugar over butter. Arrange apple slices attractively in the pans over the brown sugar, set aside. Combine remaining dry ingredients in a large bowl, mixing well. Add oat mixture, eggs and vanilla, and stir until just moistened. Pour half of batter into each cake pan. Bake at 350° for 35 – 40 minutes, or until cakes tests done. Invert each cake onto a plate. Slice into wedges to serve.
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