Upside Down Caramel Apple Biscuits Recipes

EASY UPSIDE-DOWN CARAMEL APPLE BISCUITS

Steps:

• 1. Heat oven to 350.
• 2. in a 12 inch nonstick skillet, cook butter and carmel topping over medium heat, stirring occasionally, until melted and bubbly.
• 3. str in brown sugar and apples. Cook over medium high heat for 12 to 15 minutes, stirring occasionaly, until apples are tender
• 4. meanwhile, spray 8 (12 oz.) custard cups with cooking spray.
• 5. sprinkle 1 tablespoon walnuts or pecans in each cup
• 6. spoon about 1/2 cup of caramel apple mixture evenly over nuts
• 7. open and separate busuits, gently stretch each biscuit until large enough to cover caramel apple mixture.
• 8. Place a biscuit on top of mixture in each cup
• 9. place cups on a large cookie sheet with sides.
• 10. bake 18 to 23 minutes or until golden brown
• 11. remove from oven and cool on cooling rack for 5 minutes
• 12. place heat-proof serving dish upside down on each cup and carefully turn dish and cup over to remove cakes
• 13. serve warm with ice cream if desired

UPSIDE-DOWN CARAMEL-APPLE BISCUITS

Steps:

• Heat oven to 350°F
• In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
• Stir in brown sugar and apples.
• Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
• Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
• Sprinkle 1 tablespoon pecans in each cup.
• Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
• Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.
• Place biscuits on top of caramel-apple mixture in each cup.
• Place cups on large cookie sheet with sides.
• Bake 18 to 23 minutes or until golden brown.
• Place cups on cooling rack; cool 5 minutes.
• Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.
• Serve warm.

UPSIDE-DOWN CARAMEL-APPLE MUFFINS

Steps:

• Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
• In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
• To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
• In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
• Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

APPLE UPSIDE-DOWN BISCUIT CAKE

Steps:

• Preheat oven to 425°F.
• Make topping:
• Heat butter in an ovenproof 10-inch heavy skillet (preferably well-seasoned cast-iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples, overlapping, in 1 layer.
• Make cake:
• Blend flour, sugar, baking powder and soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.
• Drop batter on top of apples and gently spread, leaving a 1-inch border around edge of skillet. (Cake needs room to expand.)
• Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in skillet on a rack 3 minutes, then invert onto a platter. Replace any apples that stick to skillet on cake.
• Serve warm.

CARAMEL APPLE UPSIDE-DOWN CAKE

Steps:

• Spray an 8- or 9-inch round cake pan with nonstick spray.
• Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
• Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cinnamon, baking powder, and salt together in a bowl.
• Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
• Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
• Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.