APPLE CRANBERRY UPSIDE-DOWN CAKES
Cornmeal gives this upside-down cake a unique texture. Apples, cranberries and pecan make a delicious alternative to the typical pineapple and cherries. -Margee Berry, Trout Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets., In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture., Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates., In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners' sugar; beat until soft peaks form. Serve with warm cakes.
Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 332mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 3g fiber), Protein 6g protein.
APPLE UPSIDE-DOWN CAKES
You'll flip over these little cakes made with slices of Golden Delicious apples, spice cake and Marzetti® Old Fashioned Caramel Dip.
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 34m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease two large six-cup muffin tins.
- In a microwave safe bowl, combine apples, cinnamon and water and microwave for 3-4 minutes. The apples should be slightly tender. Drain apples and toss with 1 cup Marzetti Old Fashioned Caramel Dip.
- Divide the apples evenly into each cup.
- In a large bowl, combine cake mix, pudding, oil, sour cream and eggs and mix on medium speed until smooth. Spoon the batter evenly over apples.
- Baked 15-18 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Cool 8 minutes. Invert pan. A few apple pieces may need to be put back into place. Allow cakes to cool.
- In a microwave safe container, microwave the remaining Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Spoon warm caramel over cakes. Serve with whipped cream or ice cream.
Nutrition Facts : Calories 400.7 calories, Carbohydrate 59.6 g, Cholesterol 67.4 mg, Fat 16.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 5.9 g, Sodium 481.2 mg, Sugar 42.1 g
APPLE UPSIDE-DOWN CORNMEAL CAKES
Categories Citrus Egg Fruit Nut Dessert Bake Vegetarian Quick & Easy Apple Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Put oven rack in upper third of oven and preheat oven to 425°F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.
- Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes.
- Stir in walnuts and divide apple mixture among muffin cups.
- Pulse together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
- Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes.
- Run a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream.
INDIVIDUAL GINGERBREAD-APPLE UPSIDE-DOWN CAKES
Steps:
- Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4 cup of butter in a medium skillet over medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and set aside.
- Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.
- Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes.
- Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 308 milligrams, Sugar 31 grams, TransFat 0 grams
CARAMEL APPLE UPSIDE-DOWN CAKES
Categories Cake Fruit Dessert Bake Kid-Friendly Apple Fall Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups sugar and 1/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. 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. Working quickly, divide hot caramel among six 1 1/4-cup custard cups. Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel. Set aside.
- Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add apple wedges and sauté until just tender, about 12 minutes. Arrange apple wedges in bottoms of caramel-lined custard cups.
- Preheat oven to 325°F. Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each).
- Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.
CARAMEL APPLE UPSIDE-DOWN CAKES
Make and share this Caramel Apple Upside-Down Cakes recipe from Food.com.
Provided by Little Suzy Homemak
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 1/2 cups sugar and 1/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. 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. Working quickly, divide hot caramel among six 1 1/4-cup custard cups. Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel. Set aside.
- Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add apple wedges and sauté until just tender, about 12 minutes. Arrange apple wedges in bottoms of caramel-lined custard cups.
- Preheat oven to 325°F Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each).
- Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 716.9, Fat 22.1, SaturatedFat 13.1, Cholesterol 123.4, Sodium 260.6, Carbohydrate 126.9, Fiber 4.1, Sugar 91, Protein 6.6
DONNA HAY'S APPLE UPSIDE-DOWN SYRUP CAKES
From Donna Hay's "The Instant Cook". Very easy but looks like a cafe dessert! You can also make it with mangoes and replace the ground almonds with desiccated coconut. Or apricots and ground hazelnuts. I use my silicon large 6-muffins moulds, and they come out easy.
Provided by Lee_tah
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160C (200F).
- Stir 90g butter, brown sugar and water together in a saucepan until butter is melted. Then stir in apple slices and cook for 3 minutes.
- Spoon apples equally into 6 x 1 cup muffin tins or ramikins. put a few tablespoons of syrup in with the apple slices as well. Reserve the remaining syrup for later.
- Prepare the cake batter: Put all the ingredients in a bowl together. Mix until combined. Then spoon the batter equally over apples.
- Bake 25 minutes or until a toothpick comes out clean.
- Cool 5 minutes in the tin, then flip onto serving plates. Serve with extra caramel sauce and ice cream or unsweetened cream.
Nutrition Facts : Calories 658.1, Fat 32.6, SaturatedFat 15.5, Cholesterol 131.2, Sodium 267, Carbohydrate 87.6, Fiber 3.5, Sugar 66.5, Protein 8.4
UPSIDE-DOWN APPLE CAKES
For these upside-down mini apple cakes, use a regular muffin pan,. Chopped hothouse rhubarb can be sutstituted for the sliced apples , So Goood also!!
Provided by Chef mariajane
Categories Low Protein
Time 20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Brush bottoms and sides of 12-cup muffin pan with butter, Divide apples among cups, cutting to fit. Combine brown sugar and nutmeg; sprinkle over apples in each cup.
- BATTER: In a small bowl, stir together sugar, oil, egg, applesauce, lemon rind, and vanilla until blended.
- In a medium bowl, combine flour, baking powder, baking soda, nutmeg and salt; stir in liquid mixture and combine. Spoon batter evenly over apples in each cup.
- Bake in 350F oven for 15-20 minutes or until golden and toothpick inserted in center comes out clean.
- Let cool in pan on wire rack for 5 minutes. Run thin metal spatula around edge of cups and turn out. Serve warm.
Nutrition Facts : Calories 205.8, Fat 7.1, SaturatedFat 2, Cholesterol 22.7, Sodium 108.3, Carbohydrate 34.8, Fiber 1.1, Sugar 24.5, Protein 1.7
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