Harvest Apple Upside Down Cake

Y’all, Hurricane Matthew was no joke! Before it came, I was very conflicted over how serious to take the storm. My husband kept telling me that it wasn’t going to be a big deal and my sister, that lived through Hurricane Hugo, was asking if we could all evacuate to Alabama together. All of the news channels kept saying different things but it was our Governer’s speeches urging us to prepare for the worst that finally grabbed my attention. We decided to stick it out at our house and ended up losing power early Saturday morning. After a few days of no power, being cooped up inside with three kids and my hubby, and running around trying to find places to store and cook the our food, we really began to feel the weight of the situation. We started realizing how bad our state was affected after riding around the aftermath from the hurricane.

With linemen working around the clock, there are still thousands of people without electricity. It could be awhile before we see power in our home again. My sister lives close by and was lucky enough to get her power back, so we decided to head to her house. Making this decision was super easy because a- I am not a fan of cold showers, b- my kids LOVE being at her house and c- she cooks amazing meals! Reason c is my favorite because I am such a foodie! We’ve had a blast cooking in the kitchen together and eating a harvest apple upside down cake wasn’t a bad way to start the morning either. Many of y’all have asked for the recipe here it is for y’all to enjoy as well.


2 Gala Apples

Apple Cinnamon Muffin Mix

1 Package Natures’ Path Pumpkin Chia Oatmeal

Salba Chia seeds

1 egg

2 tablespoons coconut oil

1/2 cup milk

1 tsp Nutmeg

1 tablespoon Cinnamon

1/4 cup water


This is a quick and easy take on an apple skillet cake recipe from Pampered Chef. Core, peel, and slice both Gala apples and lay them in a cast iron skillet or pan coated with coconut oil. Place on low heat and simmer, adding nutmeg and Cinnamon over apples, and water to caramelize the apples in the bottom of the skillet. Prepare your muffin mix as directed on the bag, and add batter to your pan, covering the caramelized apples. This will make a nice top showing your apple slices and spices. (You can add oranges or any fruit you like to make variations.) Add pumpkin chia seed oatmeal to the batter, and extra Salba chia seeds on top. Once this begins to simmer and bubble, place skillet in the oven at 375 degrees for 25 minutes or until cooked through. Once out of the oven, let cool and turn upside down onto a large plate. This can be a really good after dinner cake as well, heated with vanilla bean ice cream on top. Enjoy!