UPSIDE-DOWN CARAMEL-APPLE MUFFINS
I've never been much of a muffin maker. If I'm going to bake, I'd prefer to make a whole cake. But there is one kind of muffin that I heartily embrace - an upside-down fruit muffin. Its small, individual size encourages the fruit to condense and caramelize as it bakes. Then, when you unmold the muffin, the fruit transforms into a glistening crown of an irresistible sticky topping.
Provided by Melissa Clark
Categories dessert
Time 55m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
- In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
- To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
- In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
- Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 166 milligrams, Sugar 20 grams, TransFat 1 gram
UPSIDE-DOWN CARAMEL-APPLE BISCUITS
Caramel and apple create a luscious individual breakfast sweet with the convenience of Grands biscuits.
Provided by Mom2Rose
Categories Breads
Time 1h20m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
- Stir in brown sugar and apples.
- Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
- Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
- Sprinkle 1 tablespoon pecans in each cup.
- Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
- Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.
- Place biscuits on top of caramel-apple mixture in each cup.
- Place cups on large cookie sheet with sides.
- Bake 18 to 23 minutes or until golden brown.
- Place cups on cooling rack; cool 5 minutes.
- Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.
- Serve warm.
CARAMEL APPLE BISCUITS
Make and share this Caramel Apple Biscuits recipe from Food.com.
Provided by Candace Michelle
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake biscuts according to package directions.
- Mix 2 tablespoons of butter, oats, and 1/4 of each.
- sugar and place on top of biscuts. Return to oven and bake for 3 minutes.
- In a saucepan, melt 2 tablespoons butter; add apples and remaining 1/4 of each sugar. Cook until apples are tender.
- Combine apple juice (or water) and cornstarch. Add to apples and simmer until sauce thickens.
- Place biscuts on serving plates and spoon apples and caramel sauce on top. Goes excellent with a nice scoop of vanilla ice cream! Sometimes I add a teaspoon of cinnamon to the oat and butter mixture for a twist!
Nutrition Facts : Calories 252.6, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 62.5, Carbohydrate 45.7, Fiber 1.8, Sugar 39.3, Protein 1.3
UPSIDE-DOWN CARAMELIZED APPLE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter the sides of a 9-inch cake pan (not a springform pan).
- Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
- To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
- Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
- Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.
CARAMEL APPLE UPSIDE-DOWN CAKE
This is truly a wonderful fall treat! It is warmly spiced, not overly sweet, and those tender, buttery caramel apples on top are a lovely touch. Serve this lightly warmed with vanilla ice cream, or call it a coffee cake and serve it for breakfast-your choice!
Provided by Rebekah Rose Hills
Categories Upside-Down Cake
Time 2h5m
Yield 12
Number Of Ingredients 13
Steps:
- Spray an 8- or 9-inch round cake pan with nonstick spray.
- Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
- Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cinnamon, baking powder, and salt together in a bowl.
- Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
- Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
- Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 165.4 mg, Sugar 28.6 g
CARAMEL APPLE UPSIDE-DOWN CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, baking powder, eggs, oil, milk, vanilla extract, butter, dulce de leche, granny smith apples, vanilla ice cream
Provided by Alvin Zhou
Categories Desserts
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
- In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
- Immediately pour the dulce de leche mixture into a round baking pan.
- Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
- Pour the cake batter on top of the apples and spread the batter evenly on top.
- Bake for 25 minutes, then cool until bottom is slightly warm.
- Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
- Slice and serve with ice cream!
- Enjoy!
Nutrition Facts : Calories 583 calories, Carbohydrate 81 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, Sugar 50 grams
UPSIDE-DOWN CARAMEL APPLE MUFFINS
I've made these a couple different times and they have been an absolute hit - like a there-were-none-left hit. Soft and tender apples covered in a caramel glaze are the stars of this show! Haven't tried it yet, but vanilla ice cream probably wouldn't be a bad idea!
Provided by Benjamin Ray Cummings
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Stir apples, brown sugar, butter, and salt in a large skillet over medium-high heat. Cook, stirring occasionally, until soft and syrupy, about 30 minutes. Stir in walnuts.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin; divide apple mixture among muffin cups.
- Whisk flour, brown sugar, baking powder, apple pie spice, baking soda, and salt together in a large bowl. Make a small well in the center and set aside.
- Combine butter, applesauce, buttermilk, egg, and vanilla extract. Pour into the well in the flour mixture. Mix until just combined; batter should be lumpy. Pour batter over apple mixture in the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 5 minutes. Run a knife around the edges of each muffin. Carefully flip pan onto a serving platter; serve hot.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 37.5 g, Cholesterol 66.5 mg, Fat 23 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 12.6 g, Sodium 256.2 mg, Sugar 23.3 g
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5/5 (1)Total Time 1 hrCategory Breads, DessertsCalories 358 per serving
- In a small saucepan, combine butter and brown sugar. Cook, stirring, until a spreadable mixture forms. Spread the mixture on the bottom of a 9-inch round cake pan.
- Heat butter in a large skillet set over medium heat. Add sliced apples, cinnamon and nutmeg. Cook, stirring occasionally, until the apples are tender and starting to caramelize. Remove from the heat and stir in fresh lemon juice. Arrange the apples in the cake pan, on top of the brown sugar mixture.
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UPSIDE-DOWN CARAMEL-APPLE BISCUITS RECIPE - PILLSBURY.COM
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4/5 (46)Category BreakfastServings 8Total Time 1 hr 5 mins
- Heat oven to 350°F. In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly. Stir in brown sugar and apples. Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
- Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with cooking spray. Sprinkle 1 tablespoon pecans in each cup. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
- Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture. Place biscuits on top of caramel-apple mixture in each cup. Place cups on large cookie sheet with sides.
- Bake 18 to 23 minutes or until golden brown. Place cups on cooling rack; cool 5 minutes. Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes. Serve warm.
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