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.

Preparation time

15 minutes

Ready in

30 minutes

Baking Time: 15 to 20 minutes

Makes

12 servings

Cook Mode

(prevents screen from going dark)

Ingredients

  • 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

Batter:

  • 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

Instructions

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

Share this recipe: