Apricot-Cherry Upside Down Cake

Ali Segersten (author) Aug 06, 2012
Apricot-Cherry Upside Down Cake (gluten-free, grain-free, nut-free)
Apricot-Cherry Upside Down Cake (gluten-free, grain-free, nut-free)
Average Recipe
Prep Time
20 minutes
Cook Time
30 minutes

This cake can be made with just about any fruit. Try sliced peaches, blueberries, cranberries with orange zest, or Italian Plums. If you make it with fruit that contains less liquid, like apples or bananas, then you will only need 1 tablespoon of arrowroot powder in the fruit part instead of two. You can use either butter or coconut oil in this recipe. I used pastured butter in my test recipes. Pastured means that the cows were grazing on grasses instead of eating grains (which is, of course, what they are designed to be doing). This also makes their butterfat a good source of nutrients, like vitamins K2 and A (though K values can vary widely). Butter from grain-fed cows doesn't have vitamin K2 because they are not consuming any K1 from green leafy, grassy foods. 



8 apricots pitted and halved
1 large handfuls cherries pitted and halved
1 tablespoons room temperature butter (or coconut oil)
1 tablespoons maple syrup
2 tablespoons arrowroot powder (or tapioca flour)

Dry Ingredients

6 tablespoons coconut flour
6 tablespoons arrowroot powder (or tapioca flour)
2 teaspoons baking powder
¼ teaspoons sea salt

Wet Ingredients

4 large eggs
4 tablespoons melted butter (or coconut oil)
4 tablespoons maple syrup
1 teaspoons vanilla extract
½ teaspoons organic almond flavoring