Apple Cinnamon Scrolls

I've mentioned before that I'm not a fan of fruit. Not really, anyway. I know it's good for me and all that, but I just don't have much of a sweet tooth. It is also a conundrum that I adore baking, but rarely eat the fruits (tee hee) of my labours for the above reason.

Now being 21 weeks pregnant with bumpington, I know it's important to eat lots of fruit. Plus, I live in Queensland, Australia, where it's sunny and beachy and summer-fruity and I can get just about whatever I want in good quality. I don't mind a mango or peach here and there but apples and bananas? Winter fruit? nuh-huh.

Therefore if I'm going to bake, then I try to at least get some fruit in somewhere. Even if it's covered in a sugar-butter caramel (hello Pineapple Upside-down Cake). Hence the attempt at Kidspot's Apple-Cinnamon Scrolls. Which, by the way I have just received a text from Veggie Dad as we speak (how's that for timing?) describing them as the YUMMEST SCROLLS EVER!!!!!

And I concur. Apple whole? No thanks. Apple cooked in soft bread with a sprinkle of cinnamon and brown sugar? Well I might just eat that. Especially if it goes nicely with a cup of tea (it does).

You can find the recipe here... As you can see, baby brain led me to read the recipe quite vaguely and I failed to chop my apples fine. I also sprinkled caster sugar before realising it should have been brown. So I sprinkled both. To hell with it, I'm pregnant! I think I will also try it with applesauce to get a smooth filling. Or jam. Or lemon curd. Or vegemite and cheese (oh my!) Or apricots and almonds. Or cheese and chutney. Or cheese and jalapenos or... etc etc, ad nauseam.

They freeze well, and need nothing but a little heating up before eating. Yum!

Pineapple Upside Down Cake

Now you may or may not know I'm not one for cake, nor am I one for fruit.

However.

If it contains almond meal, I become quite the connoisseur, and I am really looking for ways to add more fruit to my diet, given my severe aversion.

This cake is the answer to all my prayers. If I were the praying type.

The Pioneer Woman strikes again! I knew she'd made it so I went straight to Tasty Kitchen, where I found this recipe. And I made it. And I was in love.

Ingredients

1/2 cup butter

2/4 cups brown sugar, firmly packed

1 can sliced pineapple, drained

10 glace cherries

1 3/4 cup plain flour

1/2 cup almond meal

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cup sugar

1 cup butter at room temperature

4 eggs

1 teaspoon vanilla extract

3/4 cup sour cream or yogurt. The recipe said yogurt, I didn't have any. Sour cream was great!

Method

1. Preheat oven to 180C/325F.

2. Line a 10-inch cake tin with baking paper, making sure it comes a fair way up the sides... or you'll have a sticky, toffee-y mess.

3. In a microwave melt 1/2 cup butter. Add brown sugar and stir constantly until sugar is dissolved and butter is well incorporated. It should be smooth and thick.

4. Pour into the cake pan and place the pineapple rings on top. Pop your cherries into the holes and in any bare spots.

5. Cream the 1 cup butter with the sugar. Beat in eggs one at a time, then add vanilla and yogurt.

6. To the butter, add combined flour, almond meal, baking powder and salt in three batches. Don't overmix.

7. Spoon the cake batter on top of the pineapple, trying to space it out evenly.

8. Bake for one hour to 1 hour and 15 minutes.

9. Let cake rest for 10 minutes, then place a plate over the top. Invert the two, and take off the cake tin and the baking paper.

10. Serve.... and again, and again.