Brisker days, the start of the new school year and the job of unpacking the sweaters once again means the ushering in of Fall. These are all things that make this girl very happy. I am not one to rejoice cold weather, but a slight breeze and colorful leaves scattered all around are nothing to complain about. And the food! I'm thinking of everything that equals comfort- soup, root veggies, apple anything! And that brings me to what I am talking about today, this incredible apple pineapple upside down cake that had to be sliced and tasted warm out of the oven with some ooey gooey caramel of course. My 4 year old was not happy with me for making him wait until I could grab a few photos. Try explaining to him, how mommy was going to share this recipe with many other moms in the world so they could enjoy that goodness too.
There, I said my piece. Now go whip this up and stick it in the oven. 55 minutes later you will have a light, moist sponge topped with sweet fruit! Make it because your kids will love you for it or prepare it for the upcoming Rosh Hashana holiday, but do not leave it off your to do list!
As I always like to add, don't forget that you can make this your own. So if you don't favor pineapples or apples, change up the fruit for pears or possibly apricots even. I personally really liked how the coconut vanilla dream works with the pineapple flavors but straight up coconut milk or even regular milk will do (if you are willing to make it dairy). Also, serve it with whatever desert sauce you like if you'd prefer to use one at all. You can go for chocolate syrup, raspberry syrup, custard, white chocolate drizzle, seriously have fun with it!
1 Granny Smith Apple, Sliced into thin half moon shaped wedges
1/2 Can Pineapple Rings, each piece sliced in half
7 Tablespoons Margarine, softened
3/4 Cup White Sugar
3/4 Cup White Flour
1 Teaspoon Baking Powder
2 Pinches of Cinnamon Spice
2 Pinches of Cinnamon Spice
3/4 Cup Coconut Dream Vanilla Flavored Coconut Drink
1 Loaf Pan & Parchment Paper
1. Remove the margarine from the refrigerator a little while before starting to bake so that it can soften, or place it in the microwave for about 30 seconds so that it softens without melting into an oil-like consistency. Add the sugar to it and mix it together with an electric hand mixer or hand whisk. The more you whisk it together the better the actual cake will be since this makes it light, airy and fluffy.
2. Add the eggs to the sugar and margarine mixture one at a time, whisking them in as you go.
3. Put the flour and baking powder through a sifter to make sure there are no lumps throughout. Then add it to the rest of the ingredients already whisked together. Mix in the sifted powder ingredients to combine. Then add the cinnamon and mix again.
4. Lastly, add in the coconut milk which will bring the mixture to more of a liquid like consistency. Stir well so there are no lumps throughout.
5. Lay the parchment paper out into the bottom of the loaf pan and fold up the edges on the sides to ensure none of the batter slips through.
6. Preheat the oven to 350.
7. Lay the pineapple and apple slices out in the bottom of the loaf pan one after the other, slightly overlapping their openings. Then pour the already prepared cake batter over the fruits.
8. Put the cake in the oven and let it cook for about 55 minutes or until a toothpick stuck in the center comes out clean and the apples have risen to the top of the cake. The top of the cake itself should be light golden brown.
9. Allow the cake to cool completely on a wire rack for about 20-30 minutes.
10. Turn the cake over onto a plate once it has completely cooled and you will see the pineapple on this side. Flip it back over and you should see the apple slices at the top.
11. Serve a thick slice of this cake warm, atop a few dollops of caramel.
Thanks so much for stopping in, I really hope you will try this recipe!. Don't forget to leave me a comment below letting me know what it was like if you do!
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