honey & apple upside down cakes
(1)
These have alot of ingredients, but don't let that stop you from trying them. They are delicious!
(1)
yield
6 servings or 12 muffins
prep time
50 Min
cook time
30 Min
Ingredients For honey & apple upside down cakes
- FOR THE CARMEL
-
1/3 ctoasted whole almonds. coursly chopped
-
1 lggranny smith apples
-
1 Tbspplus 1 teaspoon freshly squeezed lemon juice (from 1 med. lemon
-
2 Tbspunsalted butter (1/4 th stick, plus more for coating the ramekins
-
1/2 cgranulated sugar
-
1/4 tspfine salt
- FOR THE CAKE
-
1 cplus 2 tbls. all-purpose flour
-
1 tspbaking powder
-
1/2 tspground cinnamon
-
1/2 tspfine salt
-
8 Tbspunsalted butter, room temperture
-
3/4 cgranulated sugar
-
1 tspvanilla extract
-
2 lgeggs, at room temperture
How To Make honey & apple upside down cakes
-
1Heat 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.
-
2Peel, 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.
-
3Melt 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.
-
4Remove 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.
-
5For 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
-
6Place 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.
-
7Return 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT