Double layer apple upside down cake

So how was your weekend??

Today we went to church, then I went to a baby shower, got groceries, came home, made some food and here we are!

Where are we, you ask?

Right here:

I always think upside down cakes are pretty, but had never yet made one. Thanksgiving right around the corner gave me the perfect inspiration!

Double Layer Apple Upside Down Cake
Makes enough for two 8-inch cake pans

Ingredients:

• 4 apples (I used honeycrisp, but feel free to use whatever you may have)
• 1/3 cup + 1/3 cup coconut oil, divided
• 1/4 cup sucanat (or cane sugar)
• 2 cups whole wheat flour
• 1 1/2 cup white whole wheat flour
• 3 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons vanilla extract
• 1 cup agave nectar (or honey)
• 2 cups almond milk (or other milk of choice)
• 1/2 cup raisins
• 1/2 cup walnuts, chopped

Instructions:

• Preheat oven at 350 degrees. Peel and chop apples.
• In a warm saucepan, melt together 1/3 cup coconut oil and 1/4 cup sucanat. Add chopped apples and stir until combined. Let sit on low heat while you mix together the cake batter.
• In a large bowl, mix together dry ingredients (flour, baking powder, cinnamon). In a smaller bowl, mix together wet ingredients (vanilla, coconut oil, agave, milk). Add wet ingredients to the dry and mix. Stir in raisins.
• Lay out 1/4 of the apple mixture into each 8-inch cake pan (using in total 1/2 of the mixture; each cake pan is a double layer)
• Complete first layer in each pan by pouring in 1/4 of the flour mixture into each 8-inch cake pan (using, again, 1/2 of the total mixture). Top each cake pan with 1/4 mixture of chopped walnuts (1/2 in total).
• Repeat the last two bulleted step layers using up the rest of the apples and flour mixture. You will basically end up with two double layered 8-inch cakes.
• Bake for 35 to 40 minutes. Once out of the oven, let cool for about 15 minutes, and flip cakes over, and layer on top of each other.

Notes: This recipe is the perfect denseness for an upside cake and best served warm right out of the oven. I suggest cutting out two pieces 8-inch round parchment paper and lining your pans with them. It ensures easy cake flipping. Enjoy!

Who’s cooking for Thanksgiving this year, and what are you making??