Apple-Honey Upside-Down Cakes

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 2 large eggs at room temperature
• 1 cup flour all-purpose
• 1 large apples i use 2 granny smith apples 
• 0.8 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon freshly squeezed (from 1 medium lemon)
• 0.3 cup orange-flower water 
• 1 teaspoon orange zest packed finely grated (from 1 medium orange)
• 0.5 teaspoon salt fine
• 8 tablespoons butter unsalted at room temperature (1 stick)
• 1 teaspoon vanilla extract 
• 0.3 cup almonds whole toasted coarsely chopped
• 0.3 cup milk whole at room temperature

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• blender
• ramekin
• stand mixer
• kitchen towels
• spatula

Directions

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.Peel, core, and cut the apple into medium dice.
2. Place in a medium, nonreactive bowl, add 1 tablespoon of the lemon juice, and toss to combine; set aside.Melt butter in a medium frying pan over medium-high heat until foaming.
3. 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.
4. Add the remaining 1 teaspoon lemon juice and stir to combine.
5. Place flour, orange zest, baking powder, cinnamon, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
6. 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.
7. Add sugar and vanilla and continue to beat until incorporated and fluffy, about 3 minutes more.
8. 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.Return the mixer to low speed, add the milk, and mix until just incorporated.
9. 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.
10. 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.
11. Serve with ice cream, if desired.