Another caramel apples recipe. I'm sure my blog is starting to look like a broken record after the caramel apple pizza and the caramel apples. Well, it's apple season and I got a huge bag of apples off of a friends tree. The good news is that I'm just about out of apples, so you probably wont see any more apple recipes for a while. My hubby and I love our chocolate melting cake, so when I saw this recipe for Molten Caramel Apple Cake on the Betty Crocker website I knew it was something I needed to try with some of those apples. I made a few changes to make the recipe smaller. I also discovered the box of graham crackers I had in my cupboard was empty, so I improvised and used some Cinnamon Life cereal. This cake was super yummy and super rich. Mine poofed up a lot when they cooked so the tops popped when I flipped them on the plate from the ramekins. That's lucky for you because you get to see the yummy gooey molten filling oozing out in the pictures.
Molten Caramel Apple Cake
- 2 tablespoons cinnamon graham cracker crumbs
- 2 eggs
- 1/4 cup packed brown sugar
- 1/3 cup caramel ice cream topping
- 3 tablespoons flour
- 1 small apple peeled and chopped
- Powdered Sugar
Heat oven to 450°F. Spray bottoms and sides of 2 custard cups or ramekins with baking spray. Sprinkle cracker crumbs onto bottom and around side of each cup. In large bowl, beat eggs with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides. Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully—cakes can over bake quickly. Remove from cookie sheet. Let stand 3 minutes. Run small knife along sides of cakes to loosen. Immediately place plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm. Yield 2.