Individual Apple Upside-Down Cakes
Ingredients
17 oz. jar
Mrs. Richardson's Butterscotch Caramel Topping
½ cup
chopped Kowalski's Honey Roasted Pecans or Walnuts
½ cup
softened Kowalski's Butter, plus 2 tbsp. for sautéing apples
2
baking apples, peeled, cored, thinly sliced
¼ tsp.
Kowalski's Vietnamese Ground Cinnamon
1 ¾ cups
cake flour
½ tsp.
baking powder
½ tsp.
kosher salt
¾ cup
sugar
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
2
large eggs
½ cup
whole milk
- whipped cream, for serving
Directions
- Preheat oven to 325°.
- Divide butterscotch caramel topping and pecans among each of 8 (8 oz.) ramekins; set aside.
- In a large skillet, melt 2 tbsp. butter over medium heat. Add apple slices and cinnamon; sauté until apples are tender (10-12 min.).
- Divide apple slices among ramekins.
- In a small mixing bowl, combine flour, baking powder and salt; set aside.
- In a large mixing bowl, beat sugar, ½ cup butter and vanilla on low speed until well blended.
- Add eggs one at a time, beating until creamy.
- Beat in flour mixture and milk on low speed, alternating until all ingredients are combined.
- Carefully spoon batter over apples, dividing equally among ramekins.
- Place ramekins on a rimmed baking sheet, not touching; bake in preheated oven until a toothpick inserted in the center comes out clean (33-35 min.).
- Run a knife around the edges of ramekins to loosen; invert cakes onto individual dessert plates.
- Top with whipped cream; serve immediately.
Tasty Tip:
- Apple varieties that are considered excellent for baking include Cortland, Cameo, Granny Smith, Golden Delicious, Jonathon, Red Delicious and Rome. Good options are Honey Crisp and Pink Lady.
