honey & apple upside down cakes

How To Make honey & apple upside down cakes

• 1

  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.
• 2

  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.
• 3

  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.
• 4

  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.
• 5

  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
• 6

  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.
• 7

  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.
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