Receta Baking| Mini Apple Upside-down Cakes with Salted Butter Caramel… #applelove
“Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.”
Martin Luther
Sometimes I wonder if I love stone fruit more or apples. After hanging on to the last of summer fruit so desperately, I think I was childish. Apples are a whole new passion and hold so much versatility. Munch them or bake them, never ending possibilities… one such delightful possibility being these homey, comforting Mini Apple Upside-down Cakes with Salted Butter Caramel … #applelove!I absolutely love the goodness of simple bakes. For me, individual portions hold eternal charm, so when I saw these delicious bites at Jamies place one day, I knew I would be baking them really soon. As I crept into Lifes A Feast while she was in sleeping {day here, night in Nantes}, I knew these little apple cakes were going to be good.
I also knew that the salted butter caramel sauce would be the most delicious sauce I had ever made! Mmmm … while the cakes baked, the addictive sauce cooled. Spoonfuls did the disappearing act as usual, the hungry little dwarves at work in the kitchen! These cakes are convenient to make. Great for a fast track fall/winter dessert, individual portions that warm the cockles of your heart, slathered in a buttery caramel sauce . C’est bon … caramel, butterscotch, butter, sweet, salty – all goodness in my little white jug, delicious thoughts happily playing in my head! It’s a good sauce to have in your recipe folder. Très savoureux!! These are tasty little cakes to make you happy this holiday season. Make a double helping of the salted butter caramel if you like as it stores well refrigerated. Reheat it in the microwave for 15-20 seconds and you’re good to go! I added a bit while whipping up my low fat cream for this Perfect Pumpkin Pie; I dare say that cream would make a delicious frosting for a cake!
Mini Apple Upside-down Cakes with Salted Butter Caramel Sauce
Mini dense, moist apple cakes, flecked with cinnamon and vanilla, dressed up in a warm salted butter caramel ... comforting, warm dessert that is quick to make. Full of apple goodness!
Ingredients
- Mini Apple Upside-down Cakes
- ¼ cup (60 ml) water
- 2 – 3 Tbs granulated brown sugar
- 1 large apple, peeled, cored and diced
- 3 tbs (45 g) unsalted butter, softened to room temperature
- 1/3 cup (70 g) granulated white sugar
- 1 large egg
- ¾ cup (105 g) flour
- 1 tsp baking powder
- pinch of salt
- ¼ tsp ground cinnamon
- 1/2 vanilla bean, scraped {optional}
- ¼ cup (60 ml) milk
- Salted Butter Caramel Sauce
- 1 cup granulated white sugar
- 4 tbs salted butter
- 1 cup / 250ml low fat creamInstructions
- Mini Apple Upside-down Cakes {I made a double serving}
Preheat the oven to 180°C. Butter 4 individual molds, each able to hold about 2/3 cups (150-160 ml).
Sift the flour, baking powder, salt and cinnamon. Reserve.
Place the water and brown sugar in a heavy bottom pan and heat until the sugar is melted and the mixture begins to bubble. Add the diced apple and cook, stirring, for 10 - 12 minutes and the apple is tender and beginning to caramelize. Divide the cooked apple between the four molds.
Cream the butter and sugar until blended and fluffy. Add the egg and scraped vanilla bean and continue beating until thick and pale. Blend in the milk and finally the sifted flour and cinnamon. Beat until smooth. Divide the batter evenly between the four molds on top of the apples.
Place the molds on a baking sheet and bake for 20 – 25 minutes until the top is golden, the cake set and a tester inserted in the center comes out clean. Remove from the oven, carefully lift or slide the molds off the baking sheet onto a cooling rack and allow to cool.
Carefully slide a sharp knife around each cake to loosen from the mold and invert onto a dessert place. Drizzle each cake with as little or as much Salted Butter Caramel Sauce as desired. Serve immediately.
Salted Butter Caramel Sauce
Melt the sugar in a medium-sized saucepan over medium-low heat and cook until completely melted and caramel in color. Lower the heat to low and whisk in the butter in about 3 or 4 additions.
Continuing to whisk, add the cream in a slow stream; the caramel may foam up, but keep whisking, as it will calm down once all the cream is added and will turn to… a smooth caramel. Once it is smooth and creamy, remove from the heat and allow to cool at least to tepid before serving.
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http://www.passionateaboutbaking.com/2011/11/baking-mini-apple-upside-down-cakes-with-salted-butter-caramel-applelove.html
Happy Thanksgiving to all of you!
Talking about the holiday season, here are a few things I’d like to share with you …
California Olive Ranch has a ‘Baking a Better Holiday’ program and all you have to do is join their online community – enewsletter and Facebook – prior to Dec 1 to receive the ‘launch’ newsletter that outlines the entire program. You can find my Olive Oil Brownies here too.
Facebook | http://www.facebook.com/CaliforniaOliveRanch; Twitter | http://twitter.com/CA_EVOO; Blog
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Also find me on The Rabid Baker, The Times of India