Tuesday, October 30, 2012

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. adaped from Betty Crocker

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