This is probably the second time (and after a long while) that I found Granny Smith apples in the shop. I thought I’d use them in my upside down cake, instead of the usual pineapple. And yes, as you know, I always put raisins in it too (because it gives the topping some of that gooey consistency).
The recipe and procedure is the same, except that I’ve used apples instead of pineapples, of course.
Ingredients for the topping:
est. 1 cup demerara sugar
est. 1 cup raisins
1 Granny Smith apple (cut into thin slices)
Ingredients for the batter:
1 cup shortening
2 cups white sugar (I usually reduce this to half)
2 tsps vanilla
2 3/4 cups plain flour
3 tsps baking powder
1 tsp salt
1 3/4 cups milk
1. Prepare your tray by greasing and lining with the demerara sugar, raisins and apple slices.
2. In a bowl, sift together the flour, baking powder and salt and set aside.
3. Creme shortening and sugar together…
4. … Then beat in the eggs and the vanilla…
5. … And add the dry ingredients alternately with the milk.
6. Pour in the greased tray lined with demerara/brown sugar, raisins and apple slices.
7. Bake for 45 minutes in an oven (I use a fan oven) pre-heated to 175C.
We had it with some arabica coffee from the PH (my town’s produce)–hobo style 👍
… And shared some with the lovely ‘flower ladies’ in church.
The last morsel…. 👋