Nutty Upside Down Cakes

Name: Nutty Upside Down Cakes
Ingredients: 1 None lemon, 1/2 zested, 1/2 juiced; 1 None apple, cored and grated; 1 cup granulated sugar; 1/2 cup butter; 1/4 cup heavy cream; 1/3 cup walnuts, coarsely chopped and toasted; 1/4 cup hazelnuts, coarsely chopped and toasted; 1/4 cup cashews, coarsely chopped and toasted; 2 None eggs; 1 cup all-purpose flour + 2 tbsp; 1/2 cup sour cream; 2 tsp baking powder

12 ingredients

2 steps

Ingredients

1 None lemon, 1/2 zested, 1/2 juiced
1 None apple, cored and grated
1 cup granulated sugar
1/2 cup butter
1/4 cup heavy cream
1/3 cup walnuts, coarsely chopped and toasted
1/4 cup hazelnuts, coarsely chopped and toasted
1/4 cup cashews, coarsely chopped and toasted
2 None eggs
1 cup all-purpose flour + 2 tbsp
1/2 cup sour cream
2 tsp baking powder

Directions

1

Preheat oven to 350°F. Grease mini loaf pans or a 6 cavity mini-loaf silicone mold. Sprinkle lemon juice over grated apples then set aside. Caramelize 1/2 cup sugar then remove from heat. Add 1 tbsp butter then add cream and nuts. Divide between ramekins.
2

Cream remaining butter and sugar. Add eggs and 2 tbsp flour, alternating. Add sour cream and grated apple. Add remaining flour and baking powder. Distribute between the loaf pans then bake for 20-25 mins. Run a knife around the edges of the cakes then let cool on a wire rack.