upside down PEAR almond SPICE cake tortes

Pears land upside down within a fragrant batter enhanced by aromatic spices.
Either version of these cakes would be welcomed with open arms at any gathering.

Having been offered a generous basket of Argentinean Bartlett pears...
I quickly worked on a second version of one of my favourite cake tortes.

It was not long ago that I had compiled recipes based on using the very versatile pear.

Many of you who usually found pears to be boring…
surprised me with comments about my post that suggested otherwise.

You requested more in the way of easy to make cakes.
Therefore, I'll share these two easy tortes, having made sure not to skimp on flavour.

Take a quick look at the ingredients list and decide which suits your character the most.

 I truly enjoyed making and of course eating them both...

however, if I really was pushed to choose one...the first suits my character the most ;o)

PEAR almond Molasses Spice torte cake
(upside down / reverse cake)

serves 8-10 persons

PRINTER version

INGREDIENTS:
(American measures)

Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears (peeled, halved and carefully cored)
WET cake ingredients:
. 1/4 cup unsalted butter, softened
. 1/2 cup granulated sugar
. 1/2 cup grape seed oil
. 1/4 cup fancy Molasses
. zest of 1 small lemon or orange
. 1 Tbsp. fresh ginger, finely grated
. 4 xLarge eggs (room temp.)
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1/2 tsp. ground ginger
    . 1/2 tsp. ground cardamom
    . 1/2 tsp. ground cinnamon spice
    . 1/4 tsp. sea salt
    . 1/4 tsp. ground all spice
    . 1/8 tsp. fresh, grated nutmeg
   

PREPARATION: 

. Pre-heat the oven at 350F.  
. Use a 10 inch round cake pan (not springform).  
. 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 pear halves in a circular design keeping the pear cores looking upwards and wider sides towards the perimeter of the pan.   Set the cake pan aside.

...Cake batter:

3. In a medium bowl, put together ALL the DRY ingredients.  Whisk it to combine.  Set aside.

4. In a large bowl, cream together the butter and sugar.  Then, beat in the oil and molasses.  Then, add in the lemon zest, fresh ginger followed by the eggs.  Keep beating on medium speed for about 1 more minute.

5. Add in the prepared DRY mix all at once.  Beat on LOW speed for about 30 seconds until traces of flour has disappeared.  Do not over mix.    Pour the batter evenly over the prepared pear design. 

. BAKE for no more than 45 minutes in a dark pan.  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 carefully flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful cake.  Let it cool for about 1 hour before serving. 

Note: tastes even better the next day.  Keeps for about 3 days at room temperature.  Freeze any leftovers in plastic wrap and into a freezer bag.

 ***

PEAR almond Chocolate Honey Spice cake
(upside down / reverse cake)

serves 8-10 persons

 PRINTER version

 INGREDIENTS:
(American measures)

Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears
  (peeled, cored and cut into 8 long wedges)
. 10 'Hershey' chocolate kisses
    (or 1/2 cup semi-sweet chocolate chunks)
WET cake ingredients:
. 4 xLarge eggs (room temp.)
. 1/2 cup grape seed oil
. 1/2 cup granulated sugar
. 1/4 cup mild Honey
. zest of 1 small orange or lemon 
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1 tsp. ground Anise seed
    . 1 tsp. ground ginger
    . 1 tsp. ground cardamom
    . 1 tsp. ground cinnamon spice
    . 1/2 tsp. ground all spice
    . 1/4 tsp. sea salt

. 1/2 cup roasted Almonds, coarse chopped
   
   

PREPARATION: 

. Pre-heat the oven at 350F.  

. Use a 10 inch round cake pan (not springform).  

. 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.  Add and coat the pear wedges and leave them in 'freestyle mode'.  Sprinkle in the chocolate.  Set the cake pan aside.

...Cake batter:

2. In a medium bowl, put together the DRY ingredients (except for almonds).  Whisk to combine.  Set aside.

3. In a large bowl, beat the eggs on MEDIUM speed.  Continue beating as the oil gets added, followed by the sugar.  Beat about 2 minutes.  Then, continue beating while adding the honey and zest.

4. Add in the prepared DRY mix all at once.  Beat on LOW speed for about 30 seconds until traces of flour has disappeared.  Do not over mix.   Then, fold in the almonds.  Pour the batter evenly over the prepared pears. 

. BAKE for no more than 35 minutes in a dark pan.  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 carefully flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful cake.  Let it cool for about 1 hour before serving. 

Note: tastes even better the next day.  Keeps for about 3 days at room temperature.  Freeze any leftovers in plastic wrap and into a freezer bag.

Before much warmer weather kicks in, you may just get your chance to try at least one of these cakes.  

Just make sure you're in good company when you slice the aromatic torte of choice ;o)

Flavourful wishes,

Foodessa

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.

APPLE layered SPIRIT custard cake

A buttery apple Grand Marnier spirit custard sponge cake like no other.
Slices display layers enclosing sweet and tart apples within a creamy custard.

Not quite ready for the typical holiday baking…
however, we do have events in between that merit a very dedicated cake. 

Certainly not an ordinary apple cake.  This cake does not disappoint.
It's based on the Chilean 'Kuchen Borracho' aka 'Drunken cake' influenced by German origins.

Since I have a variety of apples on hand most of the time…
I figured I'd make this very decadent layered custard apple cake.

In most recipes relating to this popular cake, full fat cream is used, however…
I decided to lighten it by using evaporated milk which proved successful.

Admittedly, more time consuming than the typical apple cake preparation…
nonetheless, well worth the effort, especially if sharing with loved ones.

 

APPLE layered SPIRIT custard cake
Influenced by a Chilean 'Kuchen Borracho' aka 'Drunken cake'

servings: 10-12 slices

Printer Version

INGREDIENTS:
(American measures)

Apple filling: -  apples: peeled, cored and thinly sliced
. 3 small 'Golden Delicious' type apples
. 3 small 'McIntosh' type apples
. 1/2 cup granulated sugar
. 1/2 cup evaporated milk

Cake batter:
. 2 cups All Purpose flour
. 2 tsps. baking powder
. 1/4 tsp. sea salt
…
. 1/2 cup unsalted butter, softened
. 1/4 cup grapeseed oil
. 3/4 cup granulated sugar
. 3 xLarge eggs, separated, then at room temp.
…
. 1 small lemon, finely zested
. 1/4 cup Grand Marnier or Triple sec liquor
. 1/4 cup water

. granulated sugar for topping sprinkle




PREPARATION:

. Lightly oil and line a 9 inch spring form pan with a bottom parchment paper.   

. Set the cake pan onto a baking sheet in case of possible leakage.

. Pre-heat the oven to 325F.

. Position the oven rack in the center.

…

1. In a very large measuring cup or deep, medium bowl, first whisk the cream and sugar.  Add the thinly sliced apples and coat them well as you proceed.  Cover the container and set aside.

2. In a medium bowl, sift together the flour, baking powder and salt.  Set aside.

3. In a large bowl, beat together the butter, oil and sugar until light and fluffy.  Add the egg yolks one at the time.  Beat well before adding the lemon zest, liquor and water.

4. Gradually add the flour mix and make sure not to over beat it.

. In a separate medium bowl, beat the egg whites to soft peaks.  Then, with a spatula, gently fold the beaten egg whites into the batter.

Assembly:
5. In the cake pan, spread out 1/3 of the batter throughout the bottom.  Add half the amount of apple slices in the center and slightly towards the edge, all the while making sure to leave a 1/2 inch space all around the edge.
6. Continue with another 1/3 amount of batter and the other half of the apples.  Finish with the remaining 1/3 batter.  Sprinkle the top with granulated sugar.

. BAKE for no more than 1:25 hours.  Then, let it cool for 30 minutes on a wire rack before very carefully passing a flat edged tool around the cake pan before releasing the clip.  Cool the cake completely for 2 hours before serving.  

. This cake will keep 3-4 days at room temperature.  Also freezes well in individual slices.

This buttery, custard textured apple cake flavoured with just the right amount of liquor was...
served to heighten the enthusiasm towards my soon to be created holiday goodies.  

Stay tuned…who knows what my creative curiosity could turn up next. ;o)

Flavourful wishes,

Foodessa

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.

PEAR based SWEET recipes

 A variety of pears beg to be taken advantage of and shared at the sweets table.
From cool to warm desserts, treasured pears cannot disappoint.

Late last summer, I had admired the splendour of pears dangling like jewels. 

Unfortunately, they were not available for the picking. 

The farm's owner had a seemingly distrustful eye on me. 

Why?...Did I possibly give the impression that I was going to be sneaky and twist one off?

Truth be told, I did have a small window of opportunity.

However, Mom raised me right…I wouldn't have dared.

 

Apples and plums were what we ended up bringing back home. 

My pear desserts had to wait another appropriate day.

Since pears don't ripen on trees, they should be placed in a warm area for a few days.

From our International friends, we are in effect able to get these precious fruits pretty much all year.

Most of the time, they feel semi-rock solid and slightly discouraging for an anxious baker.

 With a little more patience, they turn out their best when the pear's neck yields to pressure. 

If not using them right away, refrigerate them to stop the ripening process.

Whenever I can get my hands on my favourite pears, I stock up. 

I especially enjoy them in my morning smoothie or delicate sorbet.

Ahead of time, I cut and place them layered onto a plastic tray to freeze.  

After about 1 hour, I transfer them into a freezer bag to later be used at any time.

But…why wait…here's one of my latest frozen guiltless treats using this practice.

PEAR nut butter Spice CHOCOLATE 

ice-cream

dairy free ice-cream made in a food processor

yields about 3-1/4 cups / 800ml…serves 4

PRINT version

INGREDIENTS:

(American / Metric measures)

. 4 ripe pears * (Bosc or Bartlett) peeled, cored, cubed and frozen

. 3 Tbsps. (45ml) Dutch-processed Cocoa powder

. 1/4 tsp. (1.25ml) ground cardamom

. 1/4 tsp. (1.25ml) ground cinnamon

. pinch of sea salt

. 2 tsps. (10ml) pure Vanilla extract

. 3 Tbsps. (45ml) Maple syrup

. 3 Tbsps. (45ml) Nut butter of choice

* fresh pears can be replaced by canned pears with syrup removed. One can [28 fl.oz (796ml)] light syrup pears

PREPARATION:
...Ahead of time:

1. Peel, core and cut the pears into medium size chunks.  Place them onto a plastic platter and freeze for about 1 hour or until they are almost frozen.

2. Then, in a large food processor, pulse together ALL the ingredients a few times.  Scrape the sides and repeat the process.  Once small pieces appear, process again by blitzing it on MEDIUM-HIGH speed until a creamy textures is realized.

3. Either immediately serve (which is best) or transfer the ice-cream into a medium size container.  Also line the surface with a parchment paper.  Place it at the back of the freezer until ready to serve.

***

Around this time of year, I also crave my Maple Syrup pudding cake made with pears or apples.

Pouding chômeur a la Bosc Pear

A Poor man's pudding cake soaked generously in sweet pears and Maple syrup.  

***

Here's another sought after dessert…a tantalizing pie I've made on several occasions.

A real sweet table delight created with either the Bosc and Bartlett variety. 

Poached, syrup pears basked in smooth almond cream with a splash of Amaretto.

Crunch and savour the cradle of granola as every bite sings to your taste buds.

ALMOND cream PEAR pie GRANOLA crust

With the pear syrup from the pie...
a quickly blitzed cocktail was made from frozen parts:

Banana Mango Pear syrup Coconut Rum cocktail

makes 2 medium-large glasses

INGREDIENTS:

(American measures)

. 4 big cubes pure Mango juice, frozen

. 2 big cubes Pear syrup, frozen

. half a small, ripe banana, frozen

. 3 Tbsps. Coconut cream

. 3 oz. dark Rum

. 1 can (12oz.) Club Soda (seltzer) water

. 6 small sized ice-cubes

PREPARATION:

1. In a blender, pulse the first 4 ingredients a few times to get a smooth texture.

2. Add in the liquids and blend by blitzing a few seconds more.

3. Pour the prepared cocktail evenly throughout each chosen style glass.

***

 

Last and certainly not least would be to share a last minute put together cake torte. 

My first try at putting all these ingredients together were…

a success from the start to a delectable fork finish.

How thrilled I am when most of my pantry suits the creation at hand.

Speaking of hand…no electric beater required.  Some quiet time at last.

PEAR spice Espresso Coffee cake

torte cake

NO electric beater required

serves 8-10 persons

PRINT version

INGREDIENTS:
(American / Metric measures)

. 1/4 cup (60ml) brewed Espresso Coffee
. 1/2 cup (120ml) grapeseed oil
. 3 xLarge eggs
. 1 Tbsp. (15ml) Apple cider vinegar (optional)
...
. 1 cup (150g) All-purpose flour   
. 1/2 cup (130g) Oatmeal flour (gr. from rolled oats)
. 1 cup (200g) granulated sugar
. 1 tsp. (5ml) baking powder
. 1/2 tsp. (2.5ml) baking soda
. 1 tsp. (5ml) ground cardamom spice
. 1 tsp. (5ml) ground cinnamon spice
. 1 tsp. (5ml) ground ginger
. 1/4 tsp. (1.25ml) ground nutmeg
. pinch of sea salt
. 1/2 cup (75g) raisins (or finely chopped dates)
. 1/2 cup (90g) semi-sweet (55%) chocolate chips
. 1/2 cup (80g) walnuts, coarsely chopped
. 4 medium, ripe Pears (Bartlett or Bosc), peeled, cored, cubed

PREPARATION:

. Use a shallow, round sized 10 x 2 inch (26 x 5cm)

corning ware or similar cake pan.  Grease with oil.

. Pre-heat the oven at 350F/180C/Gas4.

. Position the oven rack on the 2nd level from the bottom.

1. In a small, volume measuring cup, pour in the coffee, oil, eggs and optional vinegar.  Set aside.

2. In a large bowl, hand whisk together the flours, sugars, baking powder, baking soda, spices, and salt. 

3. With the aid of a spatula, to the flour mix, add and toss in the following in this particular order so that each ingredient gets properly coated with each toss of the spatula.    First, put in the raisins. Continue and repeat the process with the chocolate, walnuts and pears.

4. Last, add the liquid coffee mix.  Again, with the spatula, combine the batter by folding and mixing just until there are no traces of flour left.  Do not over mix.   Pour the thin like batter into the prepared cake pan.  Sprinkle some sugar over the surface (optional).

5. BAKE the cake for 48 minutes if using a light colored pan.  However, if a darker pan is used, a 43 minute baking time is sufficient.

.  When the cake pan is taken out of the oven, have it rest on a metal rack for at least 1 hour before serving.  Note: You can keep the cake out at room temperature for 3 days with no concerns.  This cake, sliced largely, will also freeze very well.   Just take it out of the freezer and warm the pieces in a very low heat oven temperature. 

Although Spring has somewhat sprung, many oven lit sweets have been sliding into warm comfort.

Hopefully these pear baked desserts will soon lead you towards the cooler delectable treats in no time.

Have a wonderful week,

Flavourful wishes,

Foodessa

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.

Almond Coffee Spice MADELEINE

Aromatic spices and a coffee, maple syrup butter mix assist almond flour.
A 'genoise' type batter offers light, airy little cakes with their telltale humps and crispy edges.

Marcel Proust's vivid memories have been haunting me ever since I had my first fairy cake.
Lingering at one of several Parisian cafes, I found myself mesmerized as I noticed something…
familiar looking, however all the while different from the mini cake I knew well. 
Mom used to buy small bags of these from the grocery store. 
Although, I remembered enjoying them with a glass of milk, no memorable aspect of this mini cake…
would prepare me for the astonishing sensation that I was to experience that morning.

I remember somehow staring at the table next to me with my mouth slightly open.
Then, out of nowhere, this lovely gentleman is offering me her majesty the 'Madeleine'.
"Voulez-vous essayez mademoiselle?"
He insisted that I take a bite within seconds since they were fresh out of the oven moments ago. 
I'm not one to blush...however, at that moment, I must have looked like I matched my fuchsia t-shirt.  
I couldn't very well refuse such an incredible gesture.
Therefore, I took one delicate whiff and one tiny bite…I was hooked! 
At that very moment...I fell in love...with the Madeleine of course.

From that day on, every time I found out a certain Patissier was known for...
their Madeleine...I was there with an enthusiastic tummy dance. 
Since that trip, I never truly thought to attempt my own. 
I guess, I felt it would mess up my cherished, momentous memory. 
As years have gone by, my confidence helped me tackle my fear.
Hence, the search for the right recipe and of course the classic mould had to be found.

The ongoing debate of whether to use the baking powder or not is still out there.
I have made it both ways and decided that just a little of it made enough difference for its use. 

Also making these cakes so enticing is their distinctive oval shells shaped by the pan's ribbed indentations.
If this pan is not in your possession, a mini muffin pan can easily be used so not to miss out on this treat.

Almond Coffee Spice Madeleines
mini cakes
Light, crispy edges encapsulate a delicate, spongy cake-like interior.

Inspired by a Scandinavian recipe found in one of the...
Hygge lifestyle principal books where it highlighted the French mini butter cakes. 

No electric beater required

makes 12 mini cakes (or 18 mini muffin cakes)

PRINTER version

INGREDIENTS:
(American / Metric measures)

Butter mix:
. 5 Tbsps (80g) unsalted butter, melted
. 2 Tbsps. (30ml) brewed Espresso coffee
. 2 Tbsps. (30ml) Maple syrup
DRY:
. 1/4 cup (50g) All-Purpose flour
. 1/4 tsp. (1.25ml) baking powder
. 1/4 cup (30g) confectioners' sugar
. 1/4 cup (30g) Almond flour (ground, blanched almonds)
     
Spices:
    . 1/8 tsp. (0.625ml) sea salt
    . 1/4 tsp. (1.25ml) ground cardamom spice
    . 1/4 tsp. (1.25ml) ground cinnamon spice
    . light pinch of ground cloves
    . generous pinch of fresh, grated nutmeg

. 2 xLarge egg whites, (room temperature)
...
Pan preparation:
. 1 Tbsp. (15g) unsalted butter, softened
. 1 Tbsp. (15g) All-Purpose flour

PREPARATION:

1. In a small pot, heat the butter, coffee and syrup on MEDIUM-LOW until melted.  Set aside for 10 minutes.

2. In a medium bowl, place all the DRY ingredients.  Give it a good whisking to loosen the ingredients.

3. Make a well and add the egg whites.  With the whisk, incorporate these ingredients until all is combined.

4. Pour in the butter mix and again whisk until all is combined.  Note: batter is thin.  Cover the batter and refrigerate for a minimum of 2 hours up to 4 days.

...Later

. Pre-heat the oven to 450F/230C/Gas7.  Position the rack in the center of the oven.

5. Butter the Madeleine pan with your fingers.  Place the pan into the freezer for 15 minutes.

6. Afterwards, remove the pan and lightly dust the flour over top.  Vigorously tap out the excess flour.

7. Immediately, remove the batter from the refrigerator and spoon it evenly into the cavities.  Make sure to only fill each cavity no more than 2/3 of the way.

8. Whether making them in a specific Madeleine pan or a mini muffin pan BAKE for 8 minutes.  Afterwards, remove the pan from the oven and let it rest only 2 minutes before turning over the pan to slam it strong against a surface so that the Madeleines come out immediately on their own.

. Serve warm or at room temperature.  They can be kept for later and lightly re-warmed if desired to crisp them up again.  It's always best to eat them the same day.

. These can also be frozen for about a month,  however, the texture will change and may not be as pleasurable.

In Marcel Proust's novel 'Remembrance of Things Past' the little, shell-like tea cake became popular.  "She sent out for one of those short, plump little cakes called 'petites madeleines', which look as though they had been moulded in the fluted scallop of a pilgrim's shell... An exquisite pleasure had invaded my senses."

After trying out my latest Madeleine twist, your senses will undoubtedly...
experience those same pleasures as well.  Enjoy.

Flavourful wishes,

Foodessa

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.

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
 

INGREDIENTS:
(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)

PREPARATION:

. 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,

Foodessa

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.