Get the Recipe: Small Batch Apple and Almond Mini Upside Down Cakes Recipe
These apple almond upside down mini cakes are the perfect baked good to serve for breakfast or with afternoon tea! Tart and crisp apple is covered in brown sugar and baked on top of a moist and flavorful almond cake. The recipe makes 6 mini cakes, perfect for a small household of 2 to 4 people!
Ingredients
For The Apple And Almond Cake Batter
- ½ cup (1.75 ounces or 50 grams) almond flour
- 7 Tablespoons (2 ounces or 57 grams) all-purpose flour
- ½ teaspoon kosher salt
- 4 Tablespoons (½ stick or 2 ounces or 57 grams) unsalted butter, at room temperature
- ½ cup (3.5 ounces or 99 grams) granulated sugar
- ⅓ cup (2.75 ounces or 78 grams) almond paste
- 2 large eggs, at room temperature
- ¼ teaspoon almond extract
- ¼ teaspoon pure vanilla extract
Assembly
- 1 Tablespoon (0.5 ounces or 14 grams) unsalted butter, at room temperature
- 6 teaspoons dark brown sugar
- 1 small apple, cored and sliced into ⅛- to ¼-inch slices OR stamped into small shapes
Equipment
- 6-cavity OR 12-cavity muffin pan
- 1-Tablespoon cookie dough scoop
Instructions
- First, preheat the oven. Position a rack in the center of the oven and preheat the oven to 350°F.
- Mix the dry ingredients. In a medium bowl, whisk together the almond flour, all-purpose flour, and salt.
- Cream the butter and sugar, then add the almond paste, eggs, and extracts. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light, fluffy, and doubled in volume, 3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and crumble in the almond paste, then beat on medium until the paste has broken down into very small bits, another 2 to 3 minutes. With the mixer on low, add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition. Add the extracts and mix until just combined.
- Add the dry ingredients. Gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Prep the muffin pan. Use the 1 Tablespoon of butter for assembly to generously butter the bottom and sides of 6 cavities in the muffin pan.
- Assemble the upside down cakes. Sprinkle ½ teaspoon of brown sugar across the bottom of the buttered cavities. Place 3 to 4 apple slices or cutouts on top of the brown sugar. Sprinkle another ½ teaspoon of brown sugar over the apples. Use a 1-Tablespoon cookie dough scoop to fill each prepped cavity with 5 Tablespoons of the batter, then use an offset spatula or a mini spatula to smooth their tops.
- Bake the upside down cakes. If using a 12-cavity muffin pan, pour warm water into the empty cavities of the muffin pan, filling them at least ⅔-rds of the way up. Bake for 25 minutes, or until the cakes are a pale golden yellow. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool in the muffin pan on a wire rack for 3 minutes, then turn the cakes out onto the rack to cool slightly.
- Serve and store. Serve warm or at room temperature. The upside down cakes can be wrapped individually in plastic wrap or stored in an airtight container or under a cake dome at room temperature for up to 2 days.
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