Black and Gold Sweet Potato Apple Upside-Down Cake
Glistening with black and golden colors, this “Healthy Holiday’ treat is the perfect not-too-sweet dessert to display Vandal pride this fall season. Golden apples are baked to bubbly perfection in a brown sugar and cinnamon glaze, then covered in a layer of spice cake. The oat and garbanzo flour cake contains sweet potatoes, which adds a hint of savory that is balanced by the sweetness of the raisins and apples. Once out of the oven, the cake is flipped, allowing the fruit glaze to trickle down into the cake. Cholesterol free, dairy free and gluten free, this heart-healthy recipe provides an ample source of fiber, Vitamin A, Vitamin E and Iron.
- Serves 8
- ½ c Raisins
- 1/3 c Brown Sugar
- 1 tsp Ground Cinnamon
- 3 Sweet Apples, medium, cored and peeled
- 4 ½ tsp Ground Flax Seed
- 2 Tbsp Water
- ¼ c + 2 Tbsp Sweet Potato Puree
- 2 Tbsp Mashed Ripe Banana
- 2bsp Maple or Agave Syrup
- 2 Tbsp Olive Oil
- ¼ c + 1 Tbsp Brown Sugar, Packed
- 2 tsp Baking Soda
- ¼ tsp Salt
- ¼ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Ginger
- 1/8 tsp Ground Cloves
- ¼ c Water
- ¼ c + ½ Tbsp Gluten Free Rolled Oats
- ¼ c + ½ Tbsp Almond Meal
- ½ c + 2 Tbsp Gluten Free All Purpose Flour
Preheat oven 350 degrees. Lightly grease a 9 inch cake pan. Mix 1 tsp cinnamon powder into 1/3 c brown sugar. Sprinkle half of the raisins and half of the cinnamon sugar mixture in the bottom of the pan.
Thinly slice apples and lay flat in the pan, starting from the outside and working inward. Each apple should yield about 16-24 slices. Once all apple slices have been placed, sprinkle remaining raisins and cinnamon sugar on top. Bake for 15 minutes.
While apples are baking, mix flax meal and 2 Tbsp water in a large bowl.
Add sweet potato puree, banana, syrup, and olive oil and whisk ingredients together.
Add brown sugar, applesauce, baking soda, salt, and remaining spices to the mixture. Whisk well.
Add oats, almond meal, and flour. Mix until all ingredients are moistened.
Pour batter over apples in pan. Spread evenly, ensuring batter covers the apples. Bake for 40-47 minutes, until a knife inserted comes out cleanly.
Remove pan from oven and let sit for an additional 20 minutes.
Place a serving dish upside down over the cake pan and flip the cake over to remove. Scoop any remaining topping back onto cake. Let cool completely before serving.
Nutrition Facts: Calories: 267; Protein: 4.3 g; Carbohydrate: 36.8 g; Fat: 7 g; Sat. Fat: .75g; Fiber: 5 g; Sodium: 252 g; Vitamin A: 53 mcg (7.5% RDA); Vitamin E: 1.15 mg (7.7% RDA); Iron: 1.73 mg (9.6% RDA)