Ellensburg’s fall weather always seems to hit with little notice. The leaves change overnight, as does the chill of the wind. There comes a point that all I want to do is curl up with a good book, a fleece blanket, and a great dessert. When that time comes, all I’m thinking of is comfort, and I find comfort in the spiced flavors of fall.
This recipe combines the fall harvest of apples with the sweet spices of holiday cooking. Around the holidays, we are drawn to pumpkin, carrots, apples, cinnamon, and other comfort flavors. It’s our Grandma’s famous pumpkin pie or the local fruit stand’s apple cider that gets us excited about the season, and I wanted to harness all of those flavors in creating the perfect fall recipe.
These mini cakes are meant to comfort you, but also to spark a sense of celebration. The holidays offer us a chance to take time off and to spend time with those we love. It is a time of excitement, relaxation, and really great food. These cakes represent that time, whether you choose to host a large dinner or relax with that good book. Either way, you will find yourself enjoying the flavors of fall.
Mini Apple Upside-Down Carrot Cakes
Caramelized Apple Topping:
¼ C Butter
1/3 C Brown Sugar
1 Large Apple, slice
Preheat your oven to 300 degrees. In a small bowl, melt ¼ C Butter in microwave. Divide and pour melted butter evenly into cupcake wells. Divide the brown sugar and sprinkle a bit over each well. Push 1 apple slice into each well. Bake for 5 minutes.
3/4 C Saffola or Canola Oil
2/3 C Sugar
1 1/3 C Flour
1/2 Tsp Salt
1 1/3 Tsp Baking Powder
1 1/3 Tsp Baking Soda
1 Tbsp Cinnamon
1 Tsp Nutmeg
1 Tsp Pumpkin Spice
1 Tsp Pure Almond Extract
1 Tsp Pure Vanilla Extract
1 1/2 C Shredded Carrots
Beat the oil and sugar, then add the eggs. Add the almond and vanilla extracts to the sugar mixture. In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, , and pumpkin spice. Gradually add the flour mixture to the sugar mixture and beat well. Beat in carrots.
Using a measuring cup, scoop ¼ cup of batter over top of the topping mixture in each cupcake well. The liquid may rise over the batter, which is okay. Bake in 300 degree oven for 25 minutes.
Let cakes completely cool in pan. Once cooled, flip each cake over, then top with maple glaze.
½ C Milk
2 ½ C Powdered Sugar
4 TBSP Maple Syrup
Combine ½ cup milk and 1 cup powdered sugar. Stir well, then add maple syrup. Continue to add powdered sugar until you reach your desired consistency.
This recipe was featured in The Daily Record Newpaper’s 2012 Holiday Insert.