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Apple-Honey Upside-Down Cakes

Apple-Honey Upside-Down Cakes

Ingredients (18)

For the caramel:

  • 1/3 cup toasted whole almonds, coarsely chopped
  • 1 large Granny Smith apple
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from 1 medium lemon)
  • 2 tablespoons unsalted butter (1/4 stick), plus more for coating the ramekins
  • 1/2 cup granulated sugar
  • 1/4 cup orange blossom honey
  • 1/8 teaspoon fine salt

For the cake:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon packed finely grated orange zest (from 1 medium orange)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup whole milk, at room temperature
  • Cinnamon or Vanilla Bean ice cream, for serving (optional)
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Nutritional Information
  • Calories559
  • Fat25.38g
  • Saturated fat13.21g
  • Trans fat0.78g
  • Carbs78.85g
  • Fiber2.78g
  • Sugar57.65g
  • Protein6.93g
  • Cholesterol113.9mg
  • Sodium305.14mg
  • Nutritional Analysis per serving (6 servings) Powered by

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These individual orange-spiced cakes draped with a nutty honey-caramel will have you planning your next dinner party around the dessert rather than the main course. A scoop of ice cream will send it off the charts.

Game plan: You can also bake a single cake in an 8-inch cake pan for 45 minutes.

This recipe was featured as part of our Halloween Horror Movie Menu. We also recommend our easy apple cupcakes.

Tips for Christmas and Eggs

Instructions

For the caramel:
  1. 1Heat the oven to 325°F and arrange a rack in the middle. Coat 6 (6-ounce) ramekins with butter and evenly space them on a baking sheet. Divide almonds among the ramekins.
  2. 2Peel, core, and cut the apple into medium dice. Place in a medium, nonreactive bowl, add 1 tablespoon of the lemon juice, and toss to combine; set aside.
  3. 3Melt butter in a medium frying pan over medium-high heat until foaming. Add sugar, honey, and salt and stir to combine. Cook, swirling the pan occasionally, until mixture just starts to turn a light caramel color, about 5 minutes. Add the remaining 1 teaspoon lemon juice and stir to combine.
  4. 4Remove the pan from heat and carefully place about 2 tablespoons of the caramel in each ramekin. (Work quickly—the caramel will start to set after a few minutes.) Divide the apple pieces among the ramekins, leaving any juice in the bowl; set the ramekins aside.

For the cake:

  1. 1Place flour, orange zest, baking powder, cinnamon, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
  2. 2Place butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 2 minutes. Add sugar and vanilla and continue to beat until incorporated and fluffy, about 3 minutes more. Add eggs one at a time, letting the first incorporate before adding the second. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  3. 3Return the mixer to low speed, add the milk, and mix until just incorporated. Add the reserved flour mixture and mix until just incorporated, about 30 seconds; do not overmix. Evenly spoon the batter over the apples and smooth the tops. Bake until a cake tester comes out clean, about 35 minutes. Immediately run a knife around the perimeter of each cake. Using a dry kitchen towel to grasp the ramekins, invert the hot cakes onto serving plates. Serve with ice cream, if desired.
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