Upside Down Ginger Apple Coffee Cake (Clean Eating)
This is a lovely, healthy recipe that is not overly sweet, but has enough flavor to be well-suited for either brunch or a light dessert. It is from the October 2011 issue of Clean Eating, but I have tweaked it a bit. The original calls for sucanat instead of the sugars and safflower oil instead of canola. Cooking time includes cooling time before inverting.
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INGREDIENTS
Nutrition- 2
- 1
- 2cups spelt flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1teaspoon cinnamon
- 1⁄2teaspoon salt
- 1⁄4cup canola oil
- 1
- 1⁄4cup brown sugar
- 1⁄4cup sugar
- 1⁄2
- 1cup plain yogurt
- 2
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DIRECTIONS
- Preheat oven to 350 and coat an 8 inch cake pan with cooking spray.
- Drizzle bottom of pan with maple syrup and swirl to coat.
- Arrange apple slices in a layer over the syrup, allowing them to overlap slightly and covering the pan. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat oil, sugars, egg, applesauce, yogurt, and ginger with an electric mixer until smooth.
- Add flour mixture and beat until just combined.
- Pour batter over apples and bake 35-45 minutes or until a toothpick comes out clean. Let cool in the pan on a wire rack for 20 minutes.
- Invert carefully onto a serving platter and drizzle with additional syrup, if desired.
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