Apple-Honey Upside-Down Cakes Recipe

For the caramel:

• 1/3 cup toasted whole almonds, coarsely chopped
• 1 large Granny Smith apple
• 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from 1 medium lemon)
• 2 tablespoons unsalted butter (1/4 stick), plus more for coating the ramekins
• 1/2 cup granulated sugar
• 1/4 cup orange blossom honey
• 1/8 teaspoon fine salt

For the cake:

• 1 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon packed finely grated orange zest (from 1 medium orange)
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup whole milk, at room temperature
• Cinnamon or Vanilla Bean ice cream, for serving (optional)

For the caramel:

1. Heat the oven to 325°F and arrange a rack in the middle. Coat 6 (6-ounce) ramekins with butter and evenly space them on a baking sheet. Divide almonds among the ramekins.
2. Peel, core, and cut the apple into medium dice. Place in a medium, nonreactive bowl, add 1 tablespoon of the lemon juice, and toss to combine; set aside.
3. Melt butter in a medium frying pan over medium-high heat until foaming. Add sugar, honey, and salt and stir to combine. Cook, swirling the pan occasionally, until mixture just starts to turn a light caramel color, about 5 minutes. Add the remaining 1 teaspoon lemon juice and stir to combine.
4. Remove the pan from heat and carefully place about 2 tablespoons of the caramel in each ramekin. (Work quickly—the caramel will start to set after a few minutes.) Divide the apple pieces among the ramekins, leaving any juice in the bowl; set the ramekins aside.

For the cake:

1. Place flour, orange zest, baking powder, cinnamon, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
2. Place butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 2 minutes. Add sugar and vanilla and continue to beat until incorporated and fluffy, about 3 minutes more. Add eggs one at a time, letting the first incorporate before adding the second. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
3. Return the mixer to low speed, add the milk, and mix until just incorporated. Add the reserved flour mixture and mix until just incorporated, about 30 seconds; do not overmix. Evenly spoon the batter over the apples and smooth the tops. Bake until a cake tester comes out clean, about 35 minutes. Immediately run a knife around the perimeter of each cake. Using a dry kitchen towel to grasp the ramekins, invert the hot cakes onto serving plates. Serve with ice cream, if desired.

SOURCE: http://www.chow.com/recipes/28966-apple-honey-upside-down-cakes