Serve these apple upside-down mini oatcakes warm with vanilla ice cream.
Recipe: Apple-Oat UpsideDown Mini Cakes
2 (4-ounce) cans spiced diced apples inlight syrup 1/4 cup brown sugar, firmly packed – divided use 1 1/2 cups all-purpose flour 1 cup quick oats 1/2 cup granulated sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 cup apple juice 1/4 cup vegetable oil 1 large egg, lightly beaten
Heat oven to 400°F (205°C). Lightlygrease bottoms and sides of 12 medium muffin pan cups with vegetableshortening.
Drain apples reserving syrup.
Spoon 5 to 6 apple pieces in a singlelayer onto the bottom of each muffin pan cup. Top each with 1/2teaspoon reserved apple syrup and 1 teaspoon brown sugar.
Combine flour, oats, granulated sugar,baking powder, cinnamon and nutmeg in a large bowl, mixing well.
Combine apple juice, oil and egg in amedium bowl and mix well. Add to oat mixture; stirring just untildry ingredients are moistened. Divide batter evenly between muffincups.
Bake 16 to 20 minutes or until goldenbrown. Cool in pan on wire rack 5 minutes.
Loosen edges of cakes from sides of muffincups with a knife. Place baking sheet on top of pan and invert.Carefully lift off pan. Serve cakes warm.
Makes 12 mini cakes.
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