Honey & Apple Upside Down Cakes

Ci Hawkins


These have alot of ingredients, but don't let that stop you from trying them. They are delicious!

pinch tips: How to Use Hand & Stand Mixers



6 servings or 12 muffins


50 Min


30 Min



1/3 c
toasted whole almonds. coursly chopped
1 large
granny smith apples
1 Tbsp
plus 1 teaspoon freshly squeezed lemon juice (from 1 med. lemon
2 Tbsp
unsalted butter (1/4 th stick, plus more for coating the ramekins
1/2 c
granulated sugar
1/4 tsp
fine salt


1 c
plus 2 tbls. all-purpose flour
1 tsp
baking powder
1/2 tsp
ground cinnamon
1/2 tsp
fine salt
8 Tbsp
unsalted butter, room temperture
3/4 c
granulated sugar
1 tsp
vanilla extract
2 large
eggs, at room temperture

Directions Step-By-Step

Heat the oven to 325o F and arrange a rack in the middle. coat 6 (6oz)remekins with butter and evenly space them on a baking sheet. Devide almonds amoung the ramekins. ( I have made this as mini-cakes by putting them in buttered muffin tins.
Peel, core & cut the apple into medium dice. place in a medium glass bowl, add 1 tbls of the lemon juice, toss to combine; set aside.
Melt the butter in a med. pan until foaming. add sugar, honey and salt and stirto combine. Cook, swirlingthe pan occasionaly, until mixture just starts to turn a light carmel color, about 5 minutes. Add the remaining jemon juice and stir to combine.
Remove the pan from the heat and carfully place about 2 tbls. of the carmel in each ramekin. (Work quickly --the carmel will start to set up after a few minutes.) Divide the aple pieces amoung the ramekins. leaving any juice in the bowl; set the ramekins aside.
For The Cake:
Place flour, orange zest, baking powder, cinnamon and salt in a medium bowl and whisk to aerate and break up any lumps; set aside
Place butter in an electric mixer bowl and beat on med high until light in colr and fluffy, about 2 mins. Add sugar and vanilla and continue to beat until fluffy, about 3 mins. add eggs one at a time, letting each one time to incorporate before adding the next. Stop the mixer and scrape down the sides.
Return the mixer to low speed, add the milk, and mix just incorporated. Add the flour mixture and mix on low, about 30 seconds; do not over mix. Evenly spoon the batter over the apples and carmel. (If using muffin tins, follow the same procedure on a smaller scale.) bake until a cake tester comes out clean, about 35 minutes. (Less for muffin tins) Immediately run a knife around the perimeter of each cake. Invert the hot cakes onto serving plates. serve with ice cream, if desired.

About this Recipe

Course/Dish: Cakes