Mini Upside-Down Apple Cakes

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.