More upside down fruit, nut and seed cake.

 

 This is one of my new tweaked recipes that I will be using for a long time, as this turned out better then expected. These two cakes were made two days ago and are gone. They were shared with many and enjoyed by all.

There was this bag of apples that were sitting in the kitchen that I bought for $1.00 and I always look for cheap fruit to use in my baking as it is usually better to use riper fruit for this cake.

REMEMBER TO READ ALL RECIPES TWICE, PREPARE YOUR INGREDIENTS AND YOU WILL ENJOY THE BAKING PART.

Preheat your oven to 350F

 So here is the recipe and I hope you enjoy this as much as I enjoyed playing with the ingredients.
In a mixing bowl you will need.
2 large eggs beaten
1 ripe banana
1 Cup of plain yogurt
4Tbsp of butter melted and cooled
1tbsp of vanilla
1/2 Cup of sunflower seeds
1/2 Cup of pumpkin seeds
1/4 Cup chopped almonds
1/2 Cup of dried fruit of your choice
1/2 Cup of chopped chocolate (I used Ritter Sport dark chocolate hazelnut because it was on the counter and I was out of other chocolate and will improvise with what ever I can find!)
I also soaked my seeds and nuts in some Sortilege which is a delicious maple whiskey but rum also works well if you want to add some kick.
In this mixing bowl bring the eggs,banana, yogurt, vanilla and cooled butter together and then add the seeds, nuts, chocolate, fruit and let rest together.

In another bowl you will place all you dry ingredients and mix them up before adding them to the wet ingredients. These are your dry ingredients!
2Cups of flour (I used spelt)
1/2 cup of brown sugar
1tbsp baking powder
1tsp salt
1/2 tsp of baking soda.

Once these have been mixed together you can add the wet and dry ingredients together, mix well and put in the fridge to let rest and the flavours come together.

While the mix rests it is time for you to get the apples ready.  Slice them up and place in a bowl (used 5 apples but next time will use more for a better topping. Once they are in a bowl, add brown sugar, some cane sugar or white but prefer an organic cane, also I am not giving out amounts as this is to your taste and you are the maker of the bread and the decider of the amount of sugar.
1tbsp of cinnamon
1tsp of nutmeg
1 pinch of allspice
1 pinch of salt (I add the salt because the butter and sugar are going to turn into a caramel and all caramel needs a little salt.)
This all goes into a bowl and is mixed around, I prefer to do the apples at the end so that my batter can rest but go for it at the beginning if you choose it does not matter.

Now prepare your pans, I used a small spring form pan and a loaf pan as my large spring form pans are retired and so I will use what ever I have,even considering the muffin tins (knowing the cooking time would be less).

Lining the pans with parchment paper the apples are placed in first with the addition of butter that is cubed and I used about 1/2 a cup of for both pans.  Then I take the batter out of the fridge and place it into my prepared pans with the apples already in.  This goes directly into a 350F preheated oven.  About 30-40 minutes later once tested and deemed finished, the cakes are removed and after about 10-15 minutes of resting, turn over on a cooling rack so that the apples can cool and the sugar does not continue to cook.
I hope everyone enjoys this as much as I did!  Have a fabulous day and don't forget to play!