I bought apples at the store the other day because I had been craving an apple dessert. Making an entire dessert (like an apple pie) simply isn’t an option at our house because Shane won’t have any so whatever I don’t eat goes to waste. A quick search on the Food Network site turned up a recipe for individual peach upside-down cakes so I ran with that. I altered the recipe to make apple upside-down cakes so I’ll post that modified recipe below (link is to the original peach recipe). The recipe yields 4 cakes but I halved it without a problem.
These were awesome. I really liked how quick and easy they were to make. Plus it was great not to have a ton of leftovers sitting around. I’ll definitely make them again…maybe with peaches!
By Tracey
Individual Apple Upside-Down Cakes
from Alton Brown, FoodNetwork.com
Ingredients:
- 3 tablespoons unsalted butter, divided
- 1/4 cup light brown sugar
- 2 medium apples, peeled (I used granny smith)
- 3 tablespoons ground cinnamon
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/3 cup granulated sugar
- 1/2 cup buttermilk, room temperature (I didn’t have buttermilk on hand so I substituted milk and lemon juice)
- 1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350 F.
Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each apple into 12 to 14 pieces. Lay the apples on top of the sugar; evenly dividing them between the dishes and sprinkle with the cinnamon. Set aside.
In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the apples; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 F.
Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately.
