Kripalu Recipe: Apple Cinnamon Polenta Upside – Down Cake

Ideal for cozy fall gatherings, this rustic cake is delicious served warm with a touch of whipped cream or a scoop of ice cream.

• 1 ½ cup brown sugar
• 4 cups diced apples
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 2 large eggs  (You can also use flax meal to keep it vegan)  
• 1 teaspoon lemon zest
• ¾ cup apple juice
• ½ cup olive oil
• ¾ cup cornmeal
• 1 ¼ cup AP flour     (You can use a Gluten Free AP Flour to keep it Gluten Free)
• 2 teaspoons baking powder
• ½ teaspoon salt

Method:

In a medium sauce pot over medium heat, add butter, apples, and ½ cup of the brown sugar. Cook until the apples start to soften, and then add ground cinnamon and cook for a few more minutes. Line the bottom of a 9x9 baking dish with the apples and spread them out evenly. 

In a large mixing bowl, combine eggs, 1 cup brown sugar, and lemon zest. Whisk until well combined. Add apple juice, olive oil, and whisk together.  In a separate bowl, combine cornmeal, flour, baking powder, and salt, and mix dry ingredients until well blended. 

Add flour mixture to egg mixture, whisking until smooth. Our into prepared pan. 

Bake in a 350-degree oven for 40-50 minutes until golden brown and springy to the touch. You can toothpick the center to see if it comes out clean.

Cool on a cake rack for a few minutes and then carefully invert the cake onto a serving platter. Serve warm or at room temperature. 

Flax egg substitute—  Mix 1 tablespoon ground flax meal to 3 tablespoons water. Let sit for 10 minutes to thicken