Recipe Apple and pineapple tray cake : Easy, Special and Delicious

Recipe Apple and pineapple tray cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Apple and pineapple tray cake. This Recipe Apple and pineapple tray cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Apple and pineapple tray cake was necessary 15m, cook 35m and serving 8. Attention: allergies Contains gluten, milk, sesame, egg and wheat.. Without having to wait long, let's just check the Recipe Apple and pineapple tray cake

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

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  125g butter
  
  
  


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  60ml (¼ cup) vegetable oil
  
  
  


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  2 eggs
  
  
  


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  155g (¾ cup) firmly packed brown sugar
  
  
  


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  300g (2 cups) self-raising flour
  
  
  


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  1 tsp ground cinnamon
  
  
  


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  125ml (½ cup) milk, at room temperature
  
  
  


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  Double thick cream, to serve
  
  
  



• Topping



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  1 medium apple, peeled
  
  
  


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  1/2 fresh pineapple, peeled
  
  
  


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  60g butter, softened
  
  
  


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  100g (1/2 cup) brown sugar
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  Step 5
  
  
  
  
  Invert cake onto a rectangular serving plate. Serve with cream on the side.
  
  
  

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