Upside Down Coffeecake is a sweet and nutty treat for your afternoon pick-me-up or a fine addition to the Sunday brunch. In the early 1900’s, upside down cakes were made in a skillet over a fire allowing the top of the cake to cook at the same time. Many recipes include pineapple, or dried fruits. The tender recipe below includes high antioxidant walnuts that provide fiber, vitamins B, E and omega 3’s. Raisins have potassium, calcium and anti-inflammatory properties.
Upside Down Coffee Cake – Ingredients: 1 cup chopped walnuts, 3 tablespoons of coconut oil, 3 tablespoons of sugar, ½ cup raisins, ½ cup softened butter, 2 eggs, 1/3 cup applesauce, 1 cup flour, 1 cup dark brown sugar, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, ¼ teaspoon of sea salt, 1 teaspoon of baking powder. Method: Preheat oven to 350 degrees. Oil a 9 inch cake pan and set aside. Melt 3 tablespoons of coconut oil, 3 tablespoons of sugar, ½ cup of the chopped walnuts, and ½ cup raisins. Pour the sugar mixture into the 9 inch cake pan. With electric mixer beat ½ cup of softened butter with 1 cup dark brown sugar, and then beat in eggs and applesauce. In separate bowl combine flour, remaining cup of chopped walnuts, cinnamon, nutmeg, salt, and baking powder, and mix well. Combine flour mixture with egg mixture and pour into pan. Bake for 35 minutes. Cool for 20 minutes. Turn upside down on a serving dish without removing the pan, after 10 minutes remove pan and continue to cool completely.