Caramel Apple Upside Down Cake

**Date Caramel Sauce:** 1. Blend 1 cup pitted Medjool dates (soaked in warm water 10 min if firm), ½ cup hot water (plus more if needed), 1 tbsp coconut oil, ½ tsp vanilla extract, and a pinch of sea salt until smooth and pourable. (Liquid should be runny like a sauce not a thick a paste, add more water if needed). 2. Set aside. **Cake Base:** 1. Preheat oven to 350°F. 2. Line a 9-inch round cake pan with parchment and lightly grease the sides. 3. Drizzle the date caramel over the parchment paper. 4. Spread 2 medium thinly sliced apple slices over caramel sauce (see video). 5. To make the batter, in a large bowl whisk 3 eggs, ¼ cup melted coconut oil, ⅓ cup maple syrup, and 1 tsp vanilla extract. 6. Gently pour the batter over apples and caramel spreading evenly. 7. Bake for 35–37 min, until the center is set and a toothpick comes out clean. 8. Let cake rest for 15–20 min. 9. Run a knife around edges, place a plate on top, and flip. 10. Cut into slices and enjoy!🥰