Monday, December 4, 2017

Apple and coconut upside down cake

Upside down coconut and apple cake / Bolo invertido de maçã e coco

Apple cakes are truly favorites or mine – there are several recipes on the blog, including a version made with olive oil that I will repeat next weekend – and the upside down version is even more beautiful. The apple slices turn into a flavorsome layer and the coconut gives a nice tropical touch to the batter – it is a very tender and delicious cake.

The recipe is easy to put together – despite the look of the cake – and I find arranging the apple slices on the bottom of the pan therapeutic. Just be careful not to use a springform pan or one with a removable bottom: the sugar of the topping will melt in the oven and it might leek.

Upside down coconut and apple cake / Bolo invertido de maçã e coco

Apple and coconut upside down cake
own recipe

Apple layer:
1/3 cup (65g) granulated sugar
¼ teaspoon ground cinnamon
2 small Granny Smith apples, cored and thinly sliced

Cake:
1 ½ cups (210g) all purpose flour
1/3 cup (35g) desiccated unsweetened coconut
1 teaspoon baking powder
¼ teaspoon baking soda
pinch of table salt
¾ cup (150g) granulated sugar
½ cup (113g/1 stick) unsalted butter, softened
2 large eggs
1/3 cup (80ml) buttermilk*
1/3 cup (80ml) coconut milk
1 teaspoon vanilla extract

Preheat the oven to 180°C/350°F. Butter a round 20x7cm (8x2.5in) cake pan, line the bottom with a circle of baking paper and butter the paper as well – do not use a pan with a removable bottom because the sugar will melt in the oven and might leek. If your 20cm (8in) pan is not deep enough use a 23cm (9in) pan. In a small bowl, mix well sugar and cinnamon and sprinkle over the buttered paper. Arrange the apple slices on top. Set aside.

Cake: in a medium bowl, whisk together the flour, coconut, baking powder, baking soda and salt. Set aside. Using an electric mixer, cream butter and sugar until light and fluffy – scrape the sides of the bowl occasionally throughout the making of the recipe. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. On low speed, mix in the dry ingredients in three additions followed by the buttermilk, then the coconut milk. Mix only until incorporate – do not overmix. Spread the batter over the apple slices and smooth the top. Bake for about 50 minutes or until golden and risen and a skewer inserted in the center of the cake comes out clean. Cool in the pan over a wire rack for 1 hour, then carefully unmold onto a plate and peel off the paper. Serve on its own or with whipped cream.

* homemade buttermilk: to make 1 cup buttermilk place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk (room temperature). Wait 10 minutes for it to thicken slightly, then use the whole mixture in your recipe

Serves 8-10

2 comments:

Natalie said...

I love it! This cake looks absolutely delicious and so easy to make! Will definitely try this recipe soon ♥

Bea Long said...

Being a big fan of coconut and having plenty of apples on hand this was the perfect time to get this recipe. I LOVE it!

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