This is a delicious not too sweet treat, excellent with a mid afternoon cup of coffee or tea or even for a special breakfast. The moist gingerbread oat base combined with the sweet glazed pineapple that has slight lemon tang is a perfect match. Although the grated apple does not provide much flavour, its addition results in a moist and delicious product. ----Recipe created by me for RSC #10!
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup quick oats
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄4 teaspoons cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon allspice
- 3 tablespoons margarine
- 1⁄3 cup brown sugar
- 1 egg, lightly beaten
- 1⁄3 cup molasses
- 3⁄4 cup skim milk
- 1⁄2 cup apple, grated
- 1⁄2 cup brown sugar
- 2 tablespoons margarine
- 1⁄2 tablespoon lemon juice, plus
- 1 teaspoon lemon juice
- 1⁄4 cup golden raisin
- 0.5 (19 ounce) can pineapple rings, drained (about 5 rings or enough to cover the bottom of the dish)
- Spray an 8” round baking dish with cooking spray. In a small saucepan or in a microwave safe bowl, combine the brown sugar and margarine. Heat on low heat (or in the microwave on med/low power for 30 seconds at a time) just until the margarine melts and the sugar starts to dissolve. Add the lemon juice. Pour into the bottom of the prepared 8” dish.
- Place pineapple slices on top of the brown sugar mixture in a decorative manner. You may cut a pineapple slice in 4 to fill in the smaller places. Fill the middle holes of the pineapple slices with raisins. Sprinkle the rest of the raisins over the pineapple. Set dish aside.
- In a medium bowl combine flour, oats, baking powder, baking soda, cinnamon, ginger, and allspice. Set aside.
- In a larger bowl, beat together margarine and brown sugar. Whisk in the egg, molasses and milk.
- Add the bowl of dry ingredients to the wet ingredients, stirring just until mixed. Fold in the grated apple.
- Bake at 350°F for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. As soon as the cake is out of the oven, place a serving plate over the cake and turn the cake over. Remove the dish. If any pineapple pieces stick to the dish, gently place them back in their place.