Upsidedown Spiced Apple Cake – no flour!

Fall is here! I love walking along the harborside amongst the changing colours of the leaves. It’s also a reminder that winter is not far behind, so I definitely enjoy taking advantage of these afternoon strolls before the weather becomes truly cold. The only thing to make this better is an upside down apple cake with lots of spice! Here is what you’ll need:


For the bottom on the pan:

  • 1 tablespoon butter
  • 1 tablespoon brown sugar

For the apples:

  • 3 apples (I used Granny Smith)
  • 1 tablespoon brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla

For the batter:

  • 1/2 cup (100 g) butter
  • 4 tablespoons sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice or allspice
  • 1 teaspoon vanilla
  • 4 eggs, beaten
  • 2 cups (200 g) almond flour


First, line your baking tin with paper. In a small bowl, cream together the tablespoons of butter and sugar, then spread it on the bottom of the tin.


Next, peel and chop the apples into chunks.


You will then add the brown sugar, lemon juice, vanilla, and cinnamon. Mix well, ensuring the apples are coated well.



Pour the chopped apples into the pan, spreading them out so the bottom is lined with them as much as possible.


For the batter, soften the butter and cream with the regular sugar.


You will then add the cinnamon, pumpkin pie spice (or all spice), and vanilla.


Mix well until smooth, as seen above.


You will then add the almond flour and eggs, mixing very well. I would suggest using a mixer or a whisk to get all the lumps out. Then pour the mixture over the apples (which I forgot to take a photo of) and place it in the oven at 350 F / 180 C for 25 minutes.


And there you go, Upsidedown Spiced Apple Cake. It tasted just like autumn, but for some reason it didn’t rise much. I may try some baking powder next time. Anyway, it kind of reminded me of a steamed pudding, so I think in the end it still ended up a nice treat. Hope you had a nice weekend, thanks for reading, and Happy Eating!

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Oatmeal Apple Cookie Bars

Woah! Have you been feeling that cold wind coming through Bristol? Summer is truly over. So why not warm up by baking something with apples? Here is what you’ll need:1/2 cup (100 g) coconut oil

  • 1 teaspoon vanilla
  • 1 egg, beaten
  • 1/4 (50 g) cup sugar
  • 1/3 (75 g) cup brown sugar
  • 1 cup (125 g) plain flour
  • 1 3/4 cup (175 g) quick oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg

For the Apple topping:

  • 2 apples
  • 1 tablespoon brown sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla


First, combine the coconut oil, vanilla, and egg. It helps if the coconut oil and egg are room temperature.


Next, add both the white and brown sugar, and cream well.


You will then add the remaining dry ingredients which are the flour, oats, cinnamon, nutmeg, baking soda, and salt. Combine very well, making sure the dry ingredients are absorbed and that the batter comes together evenly.


Press the dough into a baking dish; I used a lasagne type one as it’s all I had.

Chop up the apples next, slicing thinly. You can leave the skin on if you like, or peel them; just a matter of taste and if you feel like getting the peeler out. Place the apples in a bowl and cover with the brown sugar, flour, cinnamon and vanilla. Combine well, making sure the apples are covered in the mixture.


Line the top of the cookie dough with the apples, making sure to pack them tightly.


Heat your oven to 180 C / 350 F, baking for 25 minutes. Once done, take out and let cool completely before devouring.


And there you go, Oatmeal Apple Cookie Bars! This is a warming, kind of wholesome treat for the weather we’ve been having. September always brings out the apple recipes in my kitchen, and what better place to enjoy apples than in the West Country! ┬áCheck out the apples that are popping up in the local markets and I’m sure you’ll fine some autumn inspiration. Stay warm out there Bristol, thanks for reading, and Happy Eating!

Jam Loaf

Here goes another week of using jam in your baking. I used to make a lot of things like this when I was a kid because it was an easy way to bake something sweet using ingredients already in the pantry. As an adult, it’s something I can whip up with little notice for a mid week treat or weekend brunch. Here is what you’ll need:

1/2 cup (100 g) sugar

  • 3/4 cup (150 g) butter
  • 1 teaspoon almond essence
  • 3 eggs, beaten
  • 1 cup (100 g) course coconut flour or dessicated coconut
  • 4 tablespoons milk
  • 1 3/4 cup (250 g) plain flour
  • 1 teaspoon baking powder
  • 6-7 tablespoons jam


First, cream the sugar, butter, and almond essence.


Next, beat the eggs. I prefer doing this in a separate bowl to get them well mixed before I add them in. If you have a mixer, you may not need to do this, but if mixing by hand like myself, this step will help.


You will then mix the eggs into the sugar and butter. This will be easier to do if your butter and eggs are room temperature. I forgot to do this, but it still turned out ok.


Next, add the coconut and mix well, absorbing the liquid fully.


Add the milk next, mixing fully into the batter.


To the batter, add the flour a little at a time, mixing after each addition.

At this point, preheat your oven to 180 C / 350 F. Go ahead and line a loaf tin and spread half the batter in. Then, spoon the jam onto the middle of the batter.


Next, cover the jam with the rest of the batter.


Pop it in the oven for 45-55 minutes. The time will really depend on your oven. Just keep an eye on it, and maybe check it at the 40 min mark. Also, if you feel it is browning more than you’d like, move it to the lower shelf or place some foil on top.


And there you go, an easy jam loaf you’re sure to love! This is super easy to make and is a great way to enjoy your summer jam. It also makes a decent amount, more than enough to enjoy and share.


The finished product produces a lovely ripple of color in the middle and I may try to do another layer of jam the next time I make this. Since we’ve got a lot of rain in the forecast this weekend, maybe we all should bake up a loaf to say goodbye to summer. Until next time, thanks for reading and Happy Eating!