Apple-Honey Upside-Down Cakes Recipe-

58135_371201172988331_1627569582_n~By Amy Wisniewski, www.chow.com
Apple-Honey Upside-Down Cakes Recipe-

INGREDIENTS
For the caramel:

1/3 cup toasted whole almonds, coarsely chopped
1 large Granny Smith apple
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from 1 medium lemon)
2 tablespoons unsalted butter (1/4 stick), plus more for coating the ramekins
1/2 cup granulated sugar
1/4 cup orange blossom honey
1/8 teaspoon fine salt

For the cake:

1 cup plus 2 tablespoons all-purpose flour
1 teaspoon packed finely grated orange zest (from 1 medium orange)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup whole milk, at room temperature
Cinnamon or Vanilla Bean ice cream, for serving (optional)

INSTRUCTIONS
For the caramel:

Heat the oven to 325°F and arrange a rack in the middle. Coat 6 (6-ounce) ramekins with butter and evenly space them on a baking sheet. Divide almonds among the ramekins.
Peel, core, and cut the apple into medium dice. Place in a medium, nonreactive bowl, add 1 tablespoon of the lemon juice, and toss to combine; set aside.
Melt butter in a medium frying pan over medium-high heat until foaming. Add sugar, honey, and salt and stir to combine. Cook, swirling the pan occasionally, until mixture just starts to turn a light caramel color, about 5 minutes. Add the remaining 1 teaspoon lemon juice and stir to combine.
Remove the pan from heat and carefully place about 2 tablespoons of the caramel in each ramekin. (Work quickly—the caramel will start to set after a few minutes.) Divide the apple pieces among 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 the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 2 minutes. Add sugar and vanilla and continue to beat until incorporated and fluffy, about 3 minutes more. Add eggs one at a time, letting the first incorporate before adding the second. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
Return the mixer to low speed, add the milk, and mix until just incorporated. Add the reserved flour mixture and mix until just incorporated, about 30 seconds; do not overmix. Evenly spoon the batter over the apples and smooth the tops. Bake until a cake tester comes out clean, about 35 minutes. Immediately run a knife around the perimeter of each cake. Using a dry kitchen towel to grasp the ramekins, invert the hot cakes onto serving plates. Serve with ice cream, if desired.”

Enhanced by Zemanta
Advertisements

About Michelle :-)

Michelle Hoffmann is the owner, editor and publisher of The 24KaratMarketer Ezine – http://free24karatmarketer.com, an online publication that is dedicated to helping marketers, new and experienced, succeed in their online businesses. She is also a mother, writer, photographer and student. Yes, she does it all!

Posted on April 23, 2013, in Recipes and tagged , , , , , , , . Bookmark the permalink. 1 Comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: