Apple and pineapple tray cake


Recipe may contain gluten, milk, sesame, egg and wheat.

This upside down cake features apple and pineapple layered in a pretty chevron pattern. Bake it for your guests or just for yourself!

12 Ingredients

  • 125g butter

  • 60ml (¼ cup) vegetable oil

  • 2 eggs

  • 155g (¾ cup) firmly packed brown sugar

  • 300g (2 cups) self-raising flour

  • 1 tsp ground cinnamon

  • 125ml (½ cup) milk, at room temperature

  • Double thick cream, to serve
  • Topping

  • 1 medium apple, peeled

  • 1/2 fresh pineapple, peeled

  • 60g butter, softened

  • 100g (1/2 cup) brown sugar

5 Method Steps

  • Step 1

    To make the topping, cut the apple into 0.5mm-thick slices lengthways, then cut the slices into rectangles about 5cm x 2cm, discarding the core and reserving the excess. Cut the pineapple into 0.5mm-thick slices crossways and cut into rectangles about 5cm x 2cm, discarding the core and reserving the excess.

  • Step 2

    Preheat oven to 190°C/170°C fan forced. Grease a 5cm-deep 27cm x 17cm rectangle cake pan and line with baking paper.

  • Step 3

    Arrange the apple and pineapple pieces in the pan in a single layered chevron pattern (see photo). Gently spread with the butter and sprinkle with sugar. Set aside.

  • Step 4

    Using an electric mixer fitted with a paddle attachment, beat the butter, oil, eggs and sugar until thick and creamy. Sift in the flour and cinnamon and stir to combine. Fold in the milk and reserved fruit. Spoon into the prepared cake pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted into the cake comes out clean. Cool in the pan.

  • Step 5

    Invert cake onto a rectangular serving plate. Serve with cream on the side.

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