Apple Upside Down Coffee Cake

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.


1 1/2 cups oats
1 1/2 cups warm apple juice
4 Tablespoons oil
3 eggs
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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2 comments to Apple Upside Down Coffee Cake

  • Cheryl,

    What is sucanat??

  • Souds good ~ I’ve copied this one for my recipe file.  Do you find that sucanat is comparible in price to regular sugar?  I’ve put off trying it because I’ve just assumed it would be more expensive.  Where do you purchase it?  I was recently in our local Wal-Mart and noticed there was not any in the baking/sugar section.