October 29, 2014

Upside-Down Caramel Apple Cakes

Top finalist at the Tulsa State Fair

Want a fun and easy recipe that is both fool-proof and fantastically delicious? Try these Upside-Down Caramel Apple Cakes.

They come from 20-year-old Jenn Bolen at the 2014 Tulsa State Fair. We love the theme, serving portions, and how yummy they are. You’ll adore how the apple and brown sugar caramelize on the bottom. And you can add some crunch with pecans.These are a bit messy, especially if you go with some gooey caramel on top. People won’t mind though…as gooey is good! Enjoy!

Cyndi

 

Upside-Down Caramel Apple Cakes

4 tablespoons butter

1/2 cup brown sugar

1 tablespoon water

1 teaspoon cinnamon

2 apples, peeled, cored and diced

2 2/3 cups Bisquick original pancake mix

1 1/3 cup sugar

1 1/3 cup buttermilk

1/2 cup melted butter

2 eggs

2 teaspoons vanilla extract

1/4 cup caramel topping (like for ice cream), serving suggestion

1/4 cup chopped pecans, optional

 

Preheat oven to 375°F. Grease two muffin pans (for 24 cakes). Melt the butter in a small bowl. Stir in brown sugar, water, and cinnamon. Spoon brown sugar mixture into muffin pans, dividing it evenly, just covering the bottom of each opening (24 total).  Arrange diced apple on bottom of each cup, dividing evenly among the openings.

In a mixing bowl, stir together Bisquick and sugar. Add egg, buttermilk, melted butter, and extract. Beat with an electric mixer until well blended. Spoon batter into prepared muffin pans, covering the apple while leaving room at top.

Bake at 375°F for 18 to 20 minutes or until golden brown on the edges. Let cool for 5 minutes. Loosen sides and invert onto a pan or plate. If desired, drizzle with caramel topping and pecans. Makes 24 cakes.

-Recipe (adapted) from Jenn, Tulsa State Fair, 2014 Bisquick Quick Creations