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Apple-Oat Upside Down Mini Cakes recipe

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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  • Comments

    1 Comment


    Invert the pan onto the wire rack, releasing the cakes, apple side up. Brush the tops with the remaining 1 tablespoon maple syrup.

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