Total Time: 50 minutes, plus 35 minutes baking time
Active Time: 50 minutes
Makes: 6 servings
Ingredients:
For the caramel:
• ⅓ cup toasted whole almonds, coarsely chopped
• 1 large Granny Smith apple
• 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from 1 medium lemon)
• 2 tablespoons unsalted butter (¼ stick), plus more for coating the ramekins
• ½ cup granulated sugar
• ¼ cup orange blossom honey
• ⅛ teaspoon fine salt
For the cake:
• 1 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon packed finely grated orange zest (from 1 medium orange)
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon fine salt
• 8 tablespoons unsalted butter (1 stick), at room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• ¼ cup whole milk, at room temperature
• Cinnamon or Vanilla Bean ice cream, for serving (optional)
Method:
For the caramel:
- Heat the oven to 325°F (162°C) and arrange a rack in the middle. Coat 6 (6-ounce) ramekins with butter and evenly space them on a baking sheet. Divide almonds among the ramekins.
- Peel, core, and cut the apple into medium dice. Place in a medium, nonreactive bowl, add 1 tablespoon of the lemon juice, and toss to combine; set aside.
- Melt butter in a medium frying pan over medium-high heat until foaming. Add sugar, honey, and salt and stir to combine. Cook, swirling the pan occasionally, until mixture just starts to turn a light caramel color, about 5 minutes. Add the remaining 1 teaspoon lemon juice and stir to combine.
- Remove the pan from heat and carefully place about 2 tablespoons of the caramel in each ramekin. (Work quickly—the caramel will start to set after a few minutes.) Divide the apple pieces among the ramekins, leaving any juice in the bowl; set the ramekins aside.
For the cake:
- Place flour, orange zest, baking powder, cinnamon, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
- Place butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 2 minutes. Add sugar and vanilla and continue to beat until incorporated and fluffy, about 3 minutes more. Add eggs one at a time, letting the first incorporate before adding the second. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
- Return the mixer to low speed, add the milk, and mix until just incorporated. Add the reserved flour mixture and mix until just incorporated, about 30 seconds; do not overmix. Evenly spoon the batter over the apples and smooth the tops. Bake until a cake tester comes out clean, about 35 minutes. Immediately run a knife around the perimeter of each cake. Using a dry kitchen towel to grasp the ramekins, invert the hot cakes onto serving plates. Serve with ice cream, if desired.
http://www.chow.com/recipes/28966-apple-honey-upside-down-cakes