Honey-Apple Upside-Down Cake
2 large, peeled and cut into 1/2-inch-thick wedges
6 Tbsp, divided
Plain fat free Greek yogurt
Monk fruit sweetener with erythritol
2 large egg(s), lightly beaten
- Preheat the oven to 350°F. Coat a 9-inch cake pan with cooking spray; line the bottom of the pan with parchment paper, and coat the paper with cooking spray. Arrange the apple wedges in a circle around the edge of the pan, then fill in the center with more apple wedges. Drizzle 3 tbsp honey over the apple wedges.
- In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. In a medium bowl, whisk together the yogurt, monk fruit sweetener, oil, vanilla, eggs, remaining 3 tbsp honey, and ¼ cup water. Add the yogurt mixture to the flour mixture; stir until well combined. Pour the batter over the apple wedges.
- Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan for 10 minutes. Run a thin knife around the outside edge of the pan; carefully invert the cake onto a plate and peel off the parchment paper. Serve the cake warm or at room temperature.
- Serving size: 1 slice