We were having some friends over for brunch today and I wanted to make some muffins along with the fruit and happy eggs that we were having. V likes pineapple upside down cakes very much and when I was reading out different options, that's what he chose. I mostly followed this recipe to make this cake.
The changes I made were - I used 1/2 cup of Sugar instead of a whole cup; substituted half the oil with applesauce; used pineapple rings instead of pineapple chunks; used half all purpose flour and half whole wheat flour; used a regular cake pan instead of a spring form board; and it took me about 45 minutes in 350 degree temperature to get it completely cooked.
It definitely did not taste like pastry shops' cake. But, it was very good - healthily good :)
Half of it was eaten today and half for dinner guests tomorrow!!
Before I end, here is a picture of our small raspberry bush. We got 3 raspberries today. Can't wait for the blueberry busy to start bearing fruit (literally) too!!