Upside Down Apple Cake

The usual upside down cake is pineapple, and that’s the kind I made when I was younger but my favorite these days is apple!

My first attempt at it (it was not pretty at all!) –

A look at a slice –

And I really love this cake!

I followed the recipe for the pineapple upside down apple cake in this book (image courtesy of google images) –

The recipe is also online here

Basically I followed the recipe, except…

1. I used 2 smaller pans instead of 1 big pan
2. I used all the schmear in the 2 smaller pans (it’s really delicious, but I might have over done it, seriously…).
3. I sprinkled apple pie spice over the “schmear” before putting in apple slices.

By the way, I used Fuji apples… and they were still crunchy even after baking!

The recipe (and hence, the cake) was absolutely spectacular! A tad bit sweet for me but otherwise, super yummy!!! So from now on, this is my go-to upside down cake recipe!

 

 

Advertisements

Inihaw na Piña!

I’ve often felt that barbecuing over charcoal took a long time and was so tedious that it was better and faster to buy barbecue, or anything inihaw (grilled) and just eat it at home.  But that is not to say that I would not have a barbecue night, because I wanted to try having a whole dinner that’s barbecued!

Our menu –

Inihaw na Liempo (Grilled Pork Belly)

Inihaw na Puting Mais (Grilled Native Corn)

Inihaw na Pinya (Grilled Pineapples)

The best of the lot were the grilled pineapples! We bought a fresh pineapple from the wet market and skewered the slices. The skewered pineapples were basted with a glaze then grilled.

I found a recipe for the glaze in this book… on the very last page!

A similar recipe is here.

But, as always I made a couple of changes, here and there… basically I skipped the honey and used coconut sugar instead. I also used my homemade apple pie spice instead of cinnamon…

For my glaze, I melted 1/4 cup butter then added 2 tablespoons coconut sugar, juice from 1 small lemon, 1/4 teaspoon apple pie spice and a pinch of nutmeg. When the coconut sugar was almost melted, I took the pan off the stove and added 1 tablespoon of gold rum and 1/2 teaspoon of my homemade vanilla-rum extract.

The pineapples were absolutely delicious!