Apple Pineapple Choco Nut reverse cake

Apples reach for tropical Pineapple embracing specks of nuts and chocolate.
Playful baking entices whimsy holiday decor by my dear Mommy.

Occasions big or small come and go.
Child-like playfulness slips by as responsibilities blanket our everyday lives.
Years add up and pounds sneak up on us...especially while experiencing mid-life?!?
Happy days ahead?  Absolutely. 
Tiny, stolen moments shall satisfy for now ;o)

Chillier days and colorful scenery kicks in to give us a nudge to shift our direction.
Mother nature’s palette helps to blur the lines and gives us permission to let go a little.

Ste Hippolyte, Lac (Lake) Morency, Laurentian region, Quebec

Why should we keep baking up calories and decorate for the holidays?
For me, it's definitely about the need to share and the pleasure of tummy gratification.

Inspiration by the unlimited colors abound through our landscapes added to my enthusiasm.

 Ste Hippolyte, Lac (Lake) Morency, Laurentian region, Quebec

Although I'm the dedicated decorator in the family...
the creative apple doesn't fall far from the tree.

Thank goodness for Moms who refuse to believe that although we're full grown adults...
we're still their little children whether we appreciate being called that or not.

Every holiday, Mom reaches out to us with her child-like charisma and whimsical decor.
Making full use of the squash we picked last week, she soon got to task.
My busy beaver got to work and surprised me with her cheerful Autumn welcome.
I, in turn, surprised her with my delectable dessert offering.
She welcomes this fair exchange every time ;o)

Apple Pineapple Choco Nut reverse cake

no electric beater required
serves 8-10 persons

Printer version

(American / Metric measures)

Cake foundation:
. 1/4 cup (60g) unsalted butter
. 1/2 cup (50g) brown sugar, packed
. 3 thin pineapple slices (fresh preferred)
. 6 maraschino cherries, halved
Cake batter:
. 1 cup (150g) A.P. flour
. 1/2 cup (100g) granulated sugar
. 1/2 cup (85g) raw walnuts, coarsely chopped
. 1/2 cup (90g) bittersweet chocolate chipits
. 1 tsp. (5ml) baking powder
. 1/2 tsp. (2.5ml) baking soda
. 1/4 tsp. (1.25ml) sea salt
. 1 tsp. (5ml) ground cinnamon spice
. 2 big apples (type McIntosh), cored, peeled, cut in small chunks while making the batter
. 2 xLarge eggs
. 1/2 cup (120ml) grape seed oil (canola is fine)


. Pre-heat the oven at 350F/180C/Gas4.  
. Use a 9 inch/ 20cm round cake pan.   
. Position the rack in the center of the oven.  

...Cake foundation:
1. Put the butter in the cake pan.  Set it in the oven for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar.   Stir with a spatula to combine.  
2. Place the pineapple slices into a circular design with halved cherries in between. Set the cake pan aside.
...Cake batter:
3. In a large bowl, initially add all the DRY ingredients. 
4. Then, add in the cubed apple pieces as you are cutting them.  Gradually toss them into the dry mix.  Keep tossing them so that they get well coated each time.
5. Lastly, pour the oil and add the eggs.  With a strong spatula mix and combine just until all traces of flour disappear.  Do not over mix.
6. Spoon the batter over the fruit base and very gently spread out rustically.
7. BAKE for no more than 40 minutes in a dark pan or 35 minutes in a lighter one.  Once out of the oven, place the pan onto a rack and let it rest for 15 minutes.  Afterwards, pass a knife around the perimeter.  Place a serving plate on top of the pan and quickly flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful upside down fruit torte.  Enjoy.

With so many desserts being had around this time of year, an upside down cake always reigns in joy.

Soon, the oven will be on full throttle and many more sweet treats will be had.  Enjoy this cake and have your way with it as well.  Many ingredients can be swapped to suit your palate.

Have a lovely week everyone.
Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.