Upside Down Apple Cake
Prep time
Cook time
Total time
It's officially fall over on My Southern Sweet Tooth, and I couldn't be more excited. Apples, beets, squash, and so many more fall fruits and veggies are FINALLY in season. Today, I'm sharing this lightened-up upside down cake, featuring one of my all time favorite fruits... apples! It's sticky, sweet, and so so satisfying...
Serves: 8 servings
For the apple topping:
  • ¼ cup coconut oil
  • ¼ cup honey
  • 3 medium apples, sliced into thin wedges
  • 1 tsp cinnamon
For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp pumpkin pie spice (!!!!)
  • ½ cup coconut oil (softened, not melted)
  • 4 tbsp honey
  • 1 egg
  • 1 tsp vanilla
  • ¾ cup almond milk.
  1. In a saucepan over medium-low heat, melt together coconut oil and honey, until bubbles begin to form. Add the apples and cinnamon, and cook for an additional 10-15 minutes, until apples are soft.
  2. Meanwhile, in a small bowl, add flour, baking powder, pumpkin pie spice, and salt. Give a gentle stir, and set to the side. In a large bowl, cream together coconut oil and honey, until smooth. Beat in egg and vanilla.
  3. To this mixture, add about ⅓ of the dry ingredients, whisking to combine. Add half of the almond milk, and stir. Repeat this process (1/3 dry ingredients, remaining almond milk, remaining dry ingredients), until a smooth batter is formed. Don't overmix!
  4. Grease a 9 inch cake tin, and add the apples to the bottom of the pan. Make sure to drain out any excess liquid, or else your cake will be soggy! Spoon the batter over the apples, and bake for 35-40 minutes, until firm.
  5. Serve with a generous amount of vanilla ice cream, candles if you're celebrating fall or it's your birthday (@livethepreplife), or even some of the extra liquid from the apple mixture would be great. Enjoy!
Recipe by My Southern Sweet Tooth at