Sunday, March 26, 2017

Strawberry upside down cake, take 1

If anything can be a pancake, and any pancake can be adapted into a muffin, then why not adapt the pecan maple muffins into an almond and honey coffee cake? And, why not use up those strawberries that are starting to go iffy?

I think this recipe still needs some wor, but here is is for now....

180 grams total almond flour and almond meal (about 1/3 meal, 2/3 flour)
1/2 tsp salt
1/4 tsp xanthan gum, and maybe a pinch more
3/4 tsp baking soda
About 1 Tbsp tapioca starch (or arrowroot starch, or....)

84 grams honey
42 grams melted coconut oil
1 tsp vanillaf
2 large eggs

4 ounces water

About 1/2 lb strawberries, washed and chopped
About 1/4 cup organic sugar
About 1/4 to 1/2 cup chopped walnuts

  1. Spray 8" square pan liberally with coconut spray.
  2. Sprinkle nuts on bottom of pan.
  3. Sprinkle strawberries over nuts, then sprinkle sugar over all. Set aside and preheat oven or toaster oven to 325 (f).
  4. Mix dry ingredients in small mixing bowl.
  5. Mix wet ingredients in medium mixing bowl.
  6. Mix dry into wet.
  7. Spread batter over strawberries in the 8" pan.
  8. Let sit about 5 minutes for batter to hydrate.
  9. Bake until toothpick tests done, about 30 minutes.
  10. Let sit about 10 minutes. Loosen edges, then invert on a plate to serve.
It's not as beautiful as you'd want a strawberry cake to be, but it is moist and tasty.

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