• Preheat oven to 375°F

Topping

• In a medium bowl, combine sliced apples, orange zest and orange juice. Toss to combine. Set aside.
• In a 10" or 12" cast iron skillet, melt ¼ C butter. Once melted, add brown sugar, salt and pecans. Stir for about 3 minutes until sugar slightly melts. (Topping will be thick, that's ok! It'll melt fully in the oven.)
• Remove from heat. Add apples. Pour 2 teaspoon vanilla over apples. I like to make a design like the one in the pictures, but I've also made it where I just throw the apples in and spread them evenly, it still looks amazing! So no pressure to do anything fancy. Set aside.

For the Cake

• In a food processor, add almond flour, gluten free flour blend, sugar, salt, baking powder, baking soda and cinnamon. Blend quickly until combined.
• Cut butter into chunks and add to food processor. Blend until mixture resembles sand (about 10 seconds).
• Pour flour mixture into a large bowl. Add buttermilk, eggs and vanilla. Stir gently until fully combined.
• Scoop batter over apple mixture. It will be thick, that's ok! Wet your fingers and spread mixture evenly until it covers apples completely and touches sides.
• Place on the middle rack of the oven and bake for 25-30 minutes, until center of cake springs back when lightly touched. (It will be pretty dark, that doesn't mean it's burned, just baked!)
• Remove and allow to cool for 5 minutes. Run knife around edge of cake and flip onto a serving tray. Don't wait more than 5 minutes! You want to flip while it's hot so the topping is still gooey and warm.
• Serve immediately. I like this cake by itself, but it's also delicious with some whipped cream.
• This cake tastes great warm or cold. I like it cold for breakfast, warm for dessert. Both with a hot cup of coffee.