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Old 09-28-2013, 11:57 AM   #1
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UPSIDE DOWN APPLE/PECAN BREAKFAST CAKE

Jennifer Eloff's recipe with my tweaks to make it Upside Down Cake.
She gave me permission to post it here.

Upside Down Apple Pecan Cakes

6 servings


In food processor place:

2 large eggs

2/3 c. sour cream

1/2 c. erythritol (or Swerve)

Liquid sweetener to equal 1/2 c. sugar (Note Swerve is sweet enough that I used 8 drops of liquid sweetener)

1/4 c. coconut oil, room temperature

1 1/3 tsp. unflavored gelatin

3 tsp. vanilla extract

Process well.


In a small bowl place:

1 1/3 c. gluten free bake mix

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

Mix well and add to processor until batter is smooth, scraping the sides down.


Using a medium Gala apple, peeled and then thinly sliced or diced, measure out

6 oz.

Toast 1 oz. chopped pecans in microwave on high for one minute.

Grease 6 ramekins.

Into each ramekin place one tsp. of melted butter (I make ghee each week and use that)

1 tsp. of brown sugar substitute

1/4 tsp. of cinnamon

Add one oz. of apple

1/6th of the pecans

Pour batter over top and bake ramekins on a baking tray 350 degrees for 30-to 40 minutes.

Remove from oven and let cool for 10 minutes. Loosen around edges before turning

them out onto a pretty plate.

Yield: 6 beautiful cakes. No frosting necessary
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Last edited by Barbo; 09-28-2013 at 11:59 AM.. Reason: err
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Old 09-28-2013, 05:48 PM   #2
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Barbo, you are such a sweetheart! What a brilliant variation on the Apple Breakfast Cakes! I am going to make it a standalone recipe for the new cookbook with your name below the title in bold (and a free cookbook for you!), since it is such a lovely idea. Recipes are going by category this time, as most people want that. There is another surprise as well, but I can't say anything at the moment.
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Old 09-28-2013, 05:52 PM   #3
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Barbo this sounds wonderful! I saw it this morning and was trying to see how I could replace the sour cream. And I think if I tang up my dairy free yogurt that will work. Can't wait to try this thanks .
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Old 09-28-2013, 05:57 PM   #4
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Esther, it sounds like that would work.
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Old 09-28-2013, 06:50 PM   #5
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I think so to Jen. This sounds so good .
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Old 09-28-2013, 07:35 PM   #6
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Jen - when's the next cookbook coming out?

Barbo - I was going to ask you where the pineapple came into this recipe, I read the recipe a couple times and couldn't figure out why the title was upside down pineapple cake when there was no pineapple, I finally read it right but wanted to share with you just for a laugh!
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Old 09-28-2013, 10:30 PM   #7
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Tweaker

You have pineapple upside down cake on the brain.
You could put 1 oz. of unsweetened pineapple chopped
into each cake. It would be delicious. The melted ghee with the
sugar sub, pecans and pineapple would be divine.
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Old 09-28-2013, 10:32 PM   #8
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Jennifer thank you

This recipe is wonderful. I am going to bed now and I can't wait to
have coffee and upside down apple pecan cake in the morning.
Thanks for the beautiful recipe. I hope everyone makes this.
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Old 09-29-2013, 02:58 PM   #9
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I sure sounds delicious, Barbo.
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Old 09-30-2013, 02:20 PM   #10
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Barbo - do you think a tablespoon of sugar free apple pie filling would work for this? I don't have any apples but I do have a can of the pie filling.
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Old 09-30-2013, 02:22 PM   #11
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yes I think it would work.. btw it re-heats in the microwave very well.
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Old 09-30-2013, 02:28 PM   #12
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Thanks so much. I have company coming for coffee/breakfast in a few days and think these would be lovely to serve.

I still have that pineapple on the brain though, so I may need to try some of each.
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Old 09-30-2013, 02:55 PM   #13
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Barbo..I got some wonderful Jonathan apples and going to try this nommie sounding breakfast treat...

Now...what about making it in a pie pan??? A small one? Maybe lining it with parchment paper so it would be easy to flip..??
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Old 09-30-2013, 09:39 PM   #14
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I think you could but....

the joy of these upside down cakes is that the portion control is
very good and easy. Let me know how it turns out.

My mom loved Jonathan apples and we had them every fall either pie,
always with cheddar cheese hunk or just eaten out of hand.
They are not very popular where I live and I don't know why?
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Old 10-01-2013, 03:43 PM   #15
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Barbo..Jonathan apples do make the best pies..They are similar to MacIntosh, which are strictly NEngland apples..

I just made a Pumpkin Bake, but will make this afterwards..
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Old 10-01-2013, 06:30 PM   #16
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Barbo - I made these cakes today -- they look and smell delicious! I took pics but didn't get them uploaded yet, I'll try to post them tomorrow.

I put them in the fridge, do you think they'll be ok till Saturday or should I freeze them?
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Old 10-01-2013, 07:33 PM   #17
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Tweak

How can you wait until Saturday? I dreamt about them the first night.
Couldn't wait to get up and have them with creamy coffee...

I don't know the answer about the freezing? The apple pecan topping is so
good. Freezing might make it odd. Well if I were you, I would eat at least one
while it is fresh. Freeze and let us know.
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Old 10-02-2013, 07:39 PM   #18
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I did try one last night, Barbo, it was delicious! I made a little whipped cream to go on top (bottom), I took a pic of the cake with the whipped cream too, sorry I didn't get around to posting pics today, but I will.
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Old 10-10-2013, 01:13 PM   #19
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Barbo - at long last, I'm posting the pics of my cakes....they were a big hit!



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Old 10-10-2013, 02:40 PM   #20
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You been a bakin' fool, Girl!
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Old 10-10-2013, 03:04 PM   #21
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Oh my goodness TG, those cakes look scrumptious! I read the recipe and comments thinking I needed to make them and them I saw your pics and thought I am definitely making them!!

Thanks for tweaking and sharing Barbo!

Carolyn, my daughter just bought some MacIntosh apples that would be perfect for these cakes.
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Old 10-10-2013, 07:14 PM   #22
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Quote:
Originally Posted by Charski View Post


You been a bakin' fool, Girl!

Yup--it happens from time to time!

Last edited by Tweaker Geek; 10-10-2013 at 07:23 PM..
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Old 10-10-2013, 07:20 PM   #23
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Thanks, Gina. I had one last night for dessert, nuked to warm it, Yummy! I know you'll love these.

I want to make your gingersnaps too! I may try to get them in this weekend.
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Old 10-10-2013, 07:24 PM   #24
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Yours look lovely, Tweaker. I think I'll bake these next time my Mom comes up for a visit. She loves things like this for breakfast.
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Old 10-11-2013, 07:34 PM   #25
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They are very good, Peggy. As you can see, I got a little carried away with the whipped cream, I ate every bit of it though!
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Old 10-11-2013, 08:46 PM   #26
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Wow am I happy that you made them. They look exactly right!
Ha ha about the whipped cream. Your finger got a little heavy when you
hit the button or is that fresh whipped? Yay! I want the biggest one.
I told you all that they were gorgeous and sooooo tasty.
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Old 10-12-2013, 08:14 AM   #27
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Quote:
Originally Posted by Tweaker Geek View Post
They are very good, Peggy. As you can see, I got a little carried away with the whipped cream, I ate every bit of it though!
I would say that's just about the right amount of whipped cream, maybe just a tad more.
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Old 10-12-2013, 07:16 PM   #28
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Wow am I happy that you made them. They look exactly right!
Ha ha about the whipped cream. Your finger got a little heavy when you
hit the button or is that fresh whipped? Yay! I want the biggest one.
I told you all that they were gorgeous and sooooo tasty.
Barbo - it was fresh whipped and ohhhhh so good!
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Old 10-12-2013, 07:30 PM   #29
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I made these tonight, and serving to company tomorrow. Can't wait to try it!

It made the house smell so good while they were baking!!
Attached Images
File Type: jpg image.jpg (51.0 KB, 10 views)
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Old 10-12-2013, 07:47 PM   #30
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They look good, Gina! Don't they smell wonderful baking? Let us know how your company likes them. They are good cold or room temp, but just a 20 second nuke and it's like they just came out of the oven. My company liked them very much.

BTW, they freeze and reheat well, too.

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