Caramel Apple Upside-Down Cakes
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.25 cups
Sugar (divided)1 cup
Water1.75 cups
Cake Flour1 tsp
Baking Powder1 tsp
Salt2 large
Egg1 tsp
Vanilla Extract1 cup
Whole MilkDirections:
1
Combine 1 1/2 cups sugar and 1/4 cup water in heavy small saucepan
2
Stir over medium heat until sugar dissolves
3
Increase heat and boil without stirring until color is deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 8 minutes
4
Working quickly, divide hot caramel among six 1 1/4-cup custard cups
5
Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel
6
Set aside
7
Melt 2 tablespoons butter in large nonstick skillet over medium heat
8
Add apple wedges and sauté until just tender, about 12 minutes
9
Arrange apple wedges in bottoms of caramel-lined custard cups
10
Preheat oven to 325°F
11
Sift cake flour, baking powder, and salt into medium bowl
12
Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended
13
Add eggs 1 at a time and beat until well blended after each addition
14
Mix in vanilla extract
15
Beat in flour mixture in 3 additions alternately with whole milk in 2 additions
16
Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each)
17
Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes
18
Run small knife around cakes to loosen
19
Invert cakes onto plates
20
Serve warm with vanilla ice cream
21
Combine 1 1/2 cups sugar and 1/4 cup water in heavy small saucepan
22
Stir over medium heat until sugar dissolves
23
Increase heat and boil without stirring until color is deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 8 minutes
24
Working quickly, divide hot caramel among six 1 1/4-cup custard cups
25
Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel
26
Set aside
27
Melt 2 tablespoons butter in large nonstick skillet over medium heat
28
Add apple wedges and sauté until just tender, about 12 minutes
29
Arrange apple wedges in bottoms of caramel-lined custard cups
30
Preheat oven to 325°F
31
Sift cake flour, baking powder, and salt into medium bowl
32
Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended
33
Add eggs 1 at a time and beat until well blended after each addition
34
Mix in vanilla extract
35
Beat in flour mixture in 3 additions alternately with whole milk in 2 additions
36
Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each)
37
Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes
38
Run small knife around cakes to loosen
39
Invert cakes onto plates
40
Serve warm with vanilla ice cream