Upside-Down Apple-Pecan Cake



For the pecan cake:
2/3 cup pecan meal (or a scant 2/3 cup of pecans, ground into meal)
2/3 cup oat flour
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon cinnamon
2 large eggs
1/3 cup brown sugar
¼ cup maple syrup
1 teaspoon vanilla extract
6 tablespoons Greek yogurt
For the Upside-down Apples:
Coconut Oil Spray
1 large red delicious apple, sliced & peeled
1/4 cup (4T) FreshFitNHealthy’s Healthy Pumpkin Caramel Sauce
1/2 cup marshmallows


In a VitaMix, blend 2/3C pecan meal, 2/3C oat flour, 1T cornstarch, 1/2t cinnamon, and 2t baking powder together in a bowl. In a large bowl, beat 2 whole eggs until frothy, yellow and thick. Add the 1/3C brown sugar, 1/4C maple syrup, 1t vanilla extract, 6T Greek yogurt and beat until combined. Fold the wet into the dry until just combined. Spray an 8- or 9-inch cake pan with coconut oil and layer sliced apples, 1/4C (4T) pumpkin caramel sauce, and 1/2C mini marshmallows. Pour all the batter over the prepared cake pan and bake at 350F for approximately 40 minutes or until cake springs back lightly when touched and top is caramelized; the cake may need more or less. Let sit to cool for a few minutes so the caramel can harden a little, this makes it easier to serve. This warm apple cake goes great with vanilla-banana soft serve, some crushed pecan, and a drizzle of Pumpkin Caramel Sauce. Yum Yum Yum!

Makes: 8 slices

Serving Size: 1 slice



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