UPSIDE DOWN MINI APPLE CARAMEL CAKES

UPSIDE DOWN MINI APPLE CARAMEL CAKES

Makes 6 

Caramel Apple Topping

2 medium apples, skin on, sliced 1cm thick
6 tbs unsalted butter, melted
¾ cup soft brown sugar

Cake Mix

1 large apple, peeled and grated
2 cups plain flour
2/3 cup soft brown sugar
1 cup milk
½ cup canola oil
2 eggs
2 tbs glace ginger, finely chopped
2 tsp cinnamon
2 tsp mixed spice
1 tsp baking soda
½ tsp salt

 

Directions:

  1. Grease and line the bases with baking paper  a 6 cup Texas muffin tray
  2. Preheat oven to 150 degrees (fan forced).
  3. Pour melted butter evenly into each of the 6 muffin cups. Sprinkle evenly with the brown sugar. Arrange one apple slice on top. Set aside.
  4. Prepare cake mix by stirring flour, soft brown sugar, cinnamon,  mixed spice and baking soda in a bowl. Stir in eggs, milk oil, grated apple and finely chopped glace ginger in large bowl and combine all together.
  5. Carefully pour batter over apple slices. Make sure to place muffin tray onto another flat baking tray. Place in oven.
  6. Bake cakes for about 35 minutes or until tester inserted into centre comes out clean.  Do not worry if the caramel mixture bubbles over the sides whilst baking- that is why the baking tray is underneath!
  7. Slightly Cool cakes in pan. Run knife around each muffin cup to loosen.
  8. Invert cakes onto plates. Serve warm, with double cream or vanilla ice cream.