Mini apple cakes

Apples.
I love apples. They can be crisp, soft, sweet, tart, and are suited to every season- the possibilities are endless! Pies, cakes, tarts, jams, juice, doughnuts, pastries and more. They are extremely versatile and can be paired with so many different flavours as well as other fruits like pears or berries or even citrus. I already have another apple recipe, and there are only 6. I like apples.
So here's another apple recipe. Mini apple cakes.

They are delicious just on their own with a light dusting of icing sugar, or warm with a scoop of good vanilla ice cream. You could jack it up with a sprinkle of cinnamon and nutmeg into the apples in each pot for a warm, festive flavour.

Mini apple upside down cakes

Moist cake and delicious apples. What's not to love? You could even use pears, or firm peaches/plums.

Method

6 tbls (3/4 stick, 85g) butter, plus 3 tbls and more for greasing
2 firm apples, peeled
3/4 cup (159g) granulated sugar
2 large eggs, room temperature
1/3 cup (80g, 80ml) sour cream, plain/Greek yogurt
1 tsp pure vanilla extract
1 cup (140g) plain flour
1/3 cup (80ml) milk
1/2 teaspoon baking powder
4 tbls soft brown sugar
Pinch of salt
Icing sugar to dust over the top(optional)

Method

Preheat the oven to 180C/350Fand generously grease 6 ramekins. Place them on a baking tray and set aside.
Heat the brown sugar and 3 tbls of butter together in a small pan until the butter has melted and the sugar is fully dissolved. Do not stir- this may result in crystalisation. After you can see that this has happened, leave it on the heat for another minute or two then take off and set aside. Cut the apples into quarters, core them and then slice each quarter into three(lengthwise). Cut all of the slices in half and arrange them in the bottom and on the sides of the ramekins then pour the butter sugar syrup onto the apples.
Next, beat the butter and granulated sugar together in a medium bowl until the mixture is light and fluffy. Beat in the eggs one by one, making sure each is fully incorporated before adding the next. Then mix in the yogurt/sour cream and vanilla. When all of those ingredients have been mixed together, sift in the flour, salt, and baking powder bit by bit, mixing as you go.Now add the milk and Beat until the batter is smooth and then scoop equal amounts into each ramekin. Bake the cakes for 30 mins. If the tops start to burn, cover the cakes with foil. To turn them out, run a knife around the edge, turn them onto a plate and tap. They should slide out.

Best eaten warm with a dusting of icing sugar and a scoop of good vanilla ice-cream :)

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