Ingredients For the apple, orange topping 3 apples about 1 1/2 pounds, peeled, cored and sliced 1/4-inch thick. Peeled orange segments. ½ cup dark brown sugar 8 tablespoons (1 stick) unsalted butter Pinch kosher salt
For the cakes
2 cups all-purpose flour
¾ cup dark brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Preparation For the apple, orange topping 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, oranges slices among the muffin cups.
To make the cakes, 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 cakes are slightly puffed, about 20 to 22 minutes.
Allow the cakes to cool partly in the pan; turn onto a platter and serve warm or at room temperature. #sincitylifekitchen #sociallife #sincitylife #cookslife
