Faux Apple Cake 2 ways – Upside down Apple Cake & Apple Coffee Cake
We’re presenting this recipe for you in two different ways. Same ingredients but totally different look and feel to the cake.
The upside-down version of the cake will wow your guests with that gorgeous top of layered faux apples and caramel. It’s ooey gooey and decadent and the fancy guests will love it. While the Apple Coffee Cake, with those layers of apples through the middle is just pure comfort food. Reserve the caramel here to pour over the top of the cake tableside, either over the whole cake or over a single piece on the plate. Or serve it plain or with a little berry compote over the top. You will love it either way.
If you’re reheating the caramel whisk (like crazy) a small splash of whipping cream into your sauce just as you’re ready to serve.
Caramel apples fans! This recipe is for you!
- Prep Time20 min
For the caramel sauce
- 3/4 cup butter
- 1/2 cup packed brown sweetener
- 1/2 cup powdered sweetener
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 2 medium chayote, peeled, sliced and parboiled
For the cake
- 2 1/2 cup almond flour
- 1/2 cup powdered sweetener
- 2 tbsp egg white protein
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup butter
- 2 eggs
- 2 tsp vanilla
- 3/4 cup whipping cream
For the cinnamon mix:
- 1/8 cup powdered sweetener
- 1/8 cup granulated sweetener
- 2 tsp cinnamon
To make the caramel:
Add butter in a small saucepan over medium heat. Whisk occasionally until butter has melted and begins to brown. Watch for the brown flecks to appear at the bottom of your pan.
When the butter has browned add sweetener and continue to cook, whisking constantly for 1 minute as mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract.
Pour caramel into your prepared pan. Arrange the chayote slices neatly on top of the caramel overlapping where necessary.
Sprinkle the cinnamon mix on top of your faux apples.
Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or set the topping arrangement so you can place the batter on top.
To make the cake:
Preheat an oven to 350 and line a 9-inch pan (don’t use a spring form as the butter/sauce will all drain out) with parchment paper. Make sure the pan is at least 2 inches deep.
Combine all dry ingredients including sweetener in a large mixing bowl.
Cream the butter into the dry mixture then whisk in the remaining ingredients. Set aside.
Pour the cake batter onto the cooled caramel and apple mixture and carefully spread it over the top.
Bake for 10 minutes at 350 and then reduce oven to 300. Bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool to room temperature then place the cake into the refrigerator to cool completely before flipping the cake.
Top the pan with a plate or serving platter and flip.
Use the same ingredients and mixing method BUT use a parchment lined tube cake pan and place half of the batter in the bottom and cover with half of the cinnamon sweetener mix. Then a layer of faux apples/chayote followed by the other half cinnamon mix and finally the last half of the batter. Continue with the baking instructions in the main recipe.
We par boil our chayote to help soften them. If you're unfamiliar with chayote use google.
Don’t use a spring form as the caramel may all run out.
Use allulose for a caramel that doesn’t recrystallize.
Make sure the cake has completely cooled before you try to remove it from the pan.
Is your cake stuck in the pan? Add hot water into your sink, just enough to go halfway up the sides of your pan. Place your pan carefully into the water and wait another 5 minutes for the caramel to soften (you’ll smell the cinnamon as it heats). Wipe off water and quickly flip onto your plate while the caramel is still warm.
Nutrition & Macro Information
- Amount per serving
- % Daily Value*