Honey & Apple Upside Down Cakes

Name: Honey & Apple Upside Down Cakes
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 6 servings or 12 muffins
Ingredients: FOR THE CARMEL; 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; FOR THE CAKE; 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

By Ci Hawkins
@iamci

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

6 servings or 12 muffins

Prep:

50 Min

Cook:

30 Min

Ingredients

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FOR THE CARMEL
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
FOR THE CAKE
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

How to Make Honey & Apple Upside Down Cakes

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.