paleo upside down cake

I’ve made a delicious paleo “upside down” cake for the last several years from a blog I loved, but the blog has since closed it’s doors… ugh! I never served mine upside down because I bake it in a regular baking dish rather than a springform pan, but you can certainly use your springform and give it a go! I’m improvising and putting this recipe here partially from memory. I’ll be making this later today, so hopeful for a yummy outcome!

INGREDIENTS:

• 4 eggs
• 1/3 cup maple syrup
• 1/3 cup olive oil
• 1 tblsp vanilla extract
• 2 1/2 cups almond flour (or meal)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Fresh or frozen fruit of choice

INSTRUCTIONS:

• Preheat oven 375° and grease a 8- or 9-inch pan with coconut oil. (Or springform pan if you want to serve it upside down!)

• In a medium bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.

• In a large bowl, combine eggs, maple syrup, olive oil and vanilla.

• Pour dry ingredients into the bowl of wet ingredients. Mix well.

• Line the bottom of the pan with the fruit of choice making sure to cover the bottom of the pan completely.

• Pour the batter over the top of the fruit, covering the fruit completely.

• Bake 35-40 minutes at 375°. Poke the center of the cake with a toothpick to ensure that it is baked through. If not, then return to the oven for another 5 minutes or until baked through.