Molasses Toffee Apple Upside Down Cake Recipes

MOLASSES TOFFEE APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F (180°C). Butter sides of a 9-inch square baking pan.
• In a small bowl, whisk together ⅔ cup (147 grams) brown sugar, melted butter, and 2 tablespoons (42 grams) molasses. Pour into prepared pan. Arrange apple slices in groups of 5 in alternating patterns on top of sugar mixture.
• In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and remaining 1 cup (220 grams) brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in remaining ½ cup (170 grams) molasses until no streaks remain. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter over apples, smoothing with an offset spatula.
• Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake, if needed. Carefully invert onto a flat serving plate. Serve warm.

CHOCOLATE MOLASSES MAPLE TOFFEE

Steps:

• Combine white sugar, brown sugar, butter, water, molasses and cinnamon in 3 quart saucepan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes. Wash down sugar crystals from side of pan. Uncover and cook to hard crack stage at 300 degrees. Remove from heat and stir in vanilla and maple extract. Pour into 15 by 10 by 1-inch greased jelly roll pan, quickly spreading mixture to edges of pan. Sprinkle 1 1/4 cups chocolate morsels over hot toffee. Let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with 1 cup chopped pecans and 1/2 cup toffee bits and let stand until set. Place remaining 1 1/4 cups chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Remove from heat. Run a knife around the edge of toffee in jelly roll pan. Carefully invert coffee onto waxed paper lined baking sheet. Spread melted chocolate over uncoated side of toffee. Sprinkle with remaining 1 cup chopped pecans and 1/2 cup toffee bits. Let stand until set. Break into pieces.