Upside-Down Mini Apple Cakes

With a regular muffin pan, it’s easy to make small individual desserts that are so popular in restaurants. Chopped hothouse rhubarb can be substituted for the sliced apples.

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Baking Time: 15 to 20 minutes

Preparation Time:

Makes: 12

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  • 2 tbsp (25 mL) butter, melted
  • 2 cups (500 mL) sliced peeled Ontario Apples (about 3 small)
  • 3/4 cup (175 mL) packed brown sugar
  • 1/2 tsp (2 mL) ground nutmeg or cinnamon


  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (50 mL) vegetable oil
  • 1 Ontario Egg
  • 1/2 cup (125 mL) unsweetened applesauce
  • 1 tbsp (15 mL) grated lemon rind
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) each baking soda and ground nutmeg
  • Pinch salt


Brush bottoms and sides of 12-cup muffin pan with butter.  Divide apples among cups, cutting to fit.  Combine brown sugar with nutmeg; sprinkle 1 tbsp (15 mL) over apples in each cup.

Batter:  In small bowl, stir together sugar, oil, egg, applesauce, lemon rind and vanilla until blended. In medium bowl, combine flour, baking powder, baking soda, nutmeg and salt; stir in liquid mixture until combined.  Spoon batter evenly over apples in each cup.  Bake in 350°F (180°C) oven for 15 to 20 minutes or until golden and toothpick inserted in centre of cake comes out clean. Let cool in pan on wire rack for 5 minutes. Run thin metal spatula around edge of cups and turn out. Serve warm.

Nutritional information

  • PROTEIN: 2 grams
  • FAT: 6 grams
  • CARBOHYDRATE: 35 grams
  • FIBRE: 1 gram
  • CALORIES: 199