Overview
Mini Upside-Down Apple Cake
By Amy // Posted Apr 27, 2021 // Category Cakes
It’s apple season in Australia and it’s about time I shared one of my favourite apple cakes with you!
When making cakes, I tend to use Granny Smith apples for their beautiful tartness. You could also use Pink Lady, another very tart one, or feel free to use your apple of choice.
What I love about this cake is that it’s so moist with a crumbly and soft texture. The buttery cinnamon apples go so perfectly with the delicate and lightly spiced cake.
The few extra steps, like making the buttery apple topping, is definitely worth it. It’s so gooooood!
I would recommend that you always have this cake warmed before serving, with a dollop of ice-cream or whipped cream.
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tips
1. Use room temperature ingredients
The eggs, milk and cream need to be at room temperature. Cold ingredients in your bake means that the baking time will need to be longer. As a result, this means it could make parts of your cake drier or it could make your cake brown too much at the top. Also, room temperature eggs are needed when you want to emulsify (trap air) in your batter. This results in a fluffier bake.
To let your ingredients reach room temperature, it’s easiest if you leave them on the counter an hour before baking. If you forgot or don’t have the time, you can let cold eggs sit in a bath of warm tap water for a few minutes and you can carefully microwave the milk/cream a few seconds at a time until it reaches room temperature.
2. Equipment
You need a large saucepan to make the apple topping. You also need two muffins tins, I use the Masterpro Muffin tin(click on link). Also, as you need to beat the sugar and eggs together until it’s foamy, you would need a stand mixer or an electric beater.
3. Don’t over mix the batter
There are a few stages to making the cake batter. After the egg mixture looks thick and foamy, you need to add the dry ingredients and then the cream mixture. Remember to stop mixing as soon as the ingredients have just come together.
Mixing too much results in more gluten development. This means your bake can turn out to be unpleasantly chewy. I sometimes just start folding with a spatula to be extra careful and gentle with my cake batter.
4. Use a measuring jug to pour batter
I mixed the cream, milk and melted butter in a large measuring jug. You know, those large Pyrex measuring jugs. After adding the cream mixture to the rest of the batter, I used the same measuring jug and put the cake batter in. Then I poured it into the muffin tins. It was a lot simpler to do for me than using an ice-cream scoop.
5. Serve warm
You should serve this mini apple cake warm. When you do warm it up, the buttery apple topping soaks into the cake more. Simply put, it looks and tastes so much better. As it’s better to store it in the fridge, before you eat it, zap it in the microwave for around 20 seconds. Of course, with a generous scoop of ice cream as well.
*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.
Place the unsalted butter and white sugar into a large saucepan and turn on the heat to medium-high. Stir continuously and add the cubed apples and cinnamon when the mixture is bubbling. Continue cooking and stirring until the apples are soft.
Preheat your oven to 175 C (350F) and get out two muffin tins. Use a pastry brush to apply the melted butter, then dust the breadcrumbs equally over the inside of the muffin tins, removing any excess breadcrumbs.
Prepare the dry ingredients. Sift the flour, baking powder, cinnamon, ground cardamom and salt into a large mixing bowl.
Prepare the milk mixture. In a large bowl, mix the milk and cream together. Add the melted butter to the milk and cream and mix again.
Using a stand mixer or hand mixer at a medium speed, beat the brown sugar, vanilla extract and eggs together until it is thick and foamy.
Sift the dry ingredients into the sugar and egg mixture. Beat slowly until just combined. Add the milk, cream and butter mixture as well and beat slowly until just combined.
Add the apple topping to the bottom of the prepared muffin tins (Around 1 tbsp of topping). Arrange the apples evenly across the bottom of the tin. Add the cake batter and fill the muffin tins so that they are 3/4 full. Bake in the oven for around 20 mins or until a skewer in the middle of the mini cake comes out clean.
When the cakes have cooled a little, use a knife to get each mini cake out. Let cool on a drying cake. Serve the mini cakes warm or warmed with some cream or ice cream. Store in an airtight container in the fridge for up to 5 days.
Ingredients
Directions
Place the unsalted butter and white sugar into a large saucepan and turn on the heat to medium-high. Stir continuously and add the cubed apples and cinnamon when the mixture is bubbling. Continue cooking and stirring until the apples are soft.
Preheat your oven to 175 C (350F) and get out two muffin tins. Use a pastry brush to apply the melted butter, then dust the breadcrumbs equally over the inside of the muffin tins, removing any excess breadcrumbs.
Prepare the dry ingredients. Sift the flour, baking powder, cinnamon, ground cardamom and salt into a large mixing bowl.
Prepare the milk mixture. In a large bowl, mix the milk and cream together. Add the melted butter to the milk and cream and mix again.
Using a stand mixer or hand mixer at a medium speed, beat the brown sugar, vanilla extract and eggs together until it is thick and foamy.
Sift the dry ingredients into the sugar and egg mixture. Beat slowly until just combined. Add the milk, cream and butter mixture as well and beat slowly until just combined.
Add the apple topping to the bottom of the prepared muffin tins (Around 1 tbsp of topping). Arrange the apples evenly across the bottom of the tin. Add the cake batter and fill the muffin tins so that they are 3/4 full. Bake in the oven for around 20 mins or until a skewer in the middle of the mini cake comes out clean.
When the cakes have cooled a little, use a knife to get each mini cake out. Let cool on a drying cake. Serve the mini cakes warm or warmed with some cream or ice cream. Store in an airtight container in the fridge for up to 5 days.
Servings 20
- Amount Per Serving
- Calories 244
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 6.9g35%
- Cholesterol 53mg18%
- Sodium 145mg7%
- Potassium 162mg5%
- Total Carbohydrate 35.2g12%
- Dietary Fiber 1.7g7%
- Sugars 24.4g
- Protein 2.4g5%
- Calcium 3%
- Iron 47%
- Vitamin D 47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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