This is a modified version of an apple cake recipe from the book, Cook Right 4 Your Type, a book that teaches about eating according to your blood type. It’s filled with a lot of great recipes and lists of foods that you should eat or avoid according to your blood type (A, B, AB, or O). I’ve tried this diet a few years ago and it certainly has helped reduce my fatigue, get rid of the constant bloated feeling I always had (even after eating only half the food on my plate), and drop a few pounds without having to count calories.
This version of the Blood Type Diet’s apple cake has a blend of flours, the addition of yogurt, and brown sugar instead of white in the batter. I made a few other tweaks to enhance the flavor and texture without making it too sweet. This cake would be a wonderful alternative to a breakfast muffin and is terrific with afternoon tea. The fresh apples and tart lemon flavor are perfect with a touch of cinnamon and tastes great while still piping hot from the oven.
Upside Down Apple Cake, serves 9
If you don’t have oat or buckwheat flour you can just use spelt or all-purpose flour
1/3 cup unsalted butter
1 cup spelt flour
1/2 cup oat flour
1/2 cup buckwheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon, divided (make sure it’s nice and fragrant!)
1/2 cup nonfat Greek-style yogurt (like Chobani)
1/2 cup vanilla almond or soy milk
2 eggs, beaten
2 teaspoons vanilla extract
2-3 apples, peeled, cored and sliced
1/3 cup granulated sugar
zest from 1 lemon
1/3 cup fresh-squeezed lemon juice
Preheat oven to 350 degrees. In a square 9″x9″ baking dish or round cake pan, melt butter in oven.
While butter is melting, combine dry flours, brown sugar, baking powder, baking soda, salt, and 1 teaspoon of cinnamon.
In a separate bowl, combine yogurt, milk, eggs, and vanilla. Remove baking dish from oven, pour in 1/4 cup melted butter and leave the rest in dish. Combine with a wire whisk.
Make a well in center of dry ingredients, pour in wet ingredients, fold with a spatula to combine, do not over mix.
Arrange sliced apples on bottom of buttered baking dish in overlapping pattern. Sprinkle with granulated sugar and 1/2 teaspoon cinnamon. Drizzle lemon juice over apples.
Gently pour cake batter into pan, ensuring all apple slices are covered. Bake for 20-22 minutes or until toothpick inserted halfway in center of cake comes out clean. Enjoy immediately.