“Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.”
Martin Luther
Mini Apple Upside-down Cakes with Salted Butter Caramel Sauce
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 cream
Instructions
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.
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
Play Visa Signature’s ‘Go Weekends‘ Instant Win Game for a Chance at $300 worth of prizes. For your chance to win, visit the Visa Signature Facebook Page and click on the Go Weekends tab. Drag and drop the activities you’d like to do this weekend and submit your plans to see if you are an instant winner. You can play once every day until November 18th. No purchase necessary. Prizes could include $100 to Restaurants.com, Omaha Steaks, and even Sur la Table.
For my local readers in India … Timesdeals have an an amazing deal in partnership with Barista Lavazza – ‘Buy any beverage and Get another one absolutely Free @ Barista Lavazza’. This deal is available Pan India.
Don’t miss a post 
Also find me on The Rabid Baker, The Times of India
