Apple Upside-Down Cake (egg-free, GF)

Inspired by French apple cake and tart tatin recipes, this cake is light, inviting, and just sweet enough to enjoy as a dessert... or as breakfast with coffee.

Notes

- When baking, I find that using a scale to measure out ingredients provides a more consistent result.

- To prevent browning, peel and chop apples after you have measured out all ingredients.

- Because there are no eggs in the recipe, we rely on baking soda as a leavening agent. For the cake to rise, do not prepare dough in advance, rather bake immediately.

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Ingredients

400 g Apples Peeled and Diced into Small-Medium Cubes (I use Honey Crisp.)

120 g Gluten-Free, All-Purpose Flour (I prefer Bob's Red Mill, GF, All-Purpose Flour.)

116 g Unsalted Butter Melted (approximately 1 stick)

80 g Granulated Sugar

50 g Light Brown Sugar

6.5 g Baking Powder

5.5 g Baking Soda

3 g Kosher Salt

2.8 g Corn Starch

.5 g Ground Cinnamon (optional- not used in traditional French recipes but much enjoyed by those who love a "traditional" American apple pie.

1 tbsp of Dark Rum or Apple Brandy (such as Calvados)

1 tbsp Vegetable Oil

1 tbsp Water

1 tsp Vanilla

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Instructions

1. Line an 8" or 9" round pan with parchment paper and heavily butter.

2. Preheat oven to 350 degrees F on a conventional setting and ensure the oven rack is at the center of the oven.

3. Melt 116 grams of butter until slightly browned. Set aside to cool to room temperature.

4. Whisk together flour, baking powder, baking soda, corn starch, kosher salt, and cinnamon, if using, until dry ingredients are combined. Set aside.

5. Add light brown sugar and granulated sugar to butter and whisk until smooth.

6. Whisk, rum, vegetable oil, water, and vanilla into butter mixture until well combined.

7. Add dry ingredients in two batches, whisking until fully incorporated.

8. Using a spatula, fold in the diced apples.

9. ​Pour into pan and spread evenly. Bake for 45 minutes, or until a wooden toothpick comes out clean.

10. Let cool. Run a knife along the edges of the cake before flipping the cake onto your platter and serving.