2 cans (4 ounces each) spiced diced apples in light syrup
1/4 cup firmly packed brown sugar, divided
1½ cups all-purpose flour
1 cup Quaker oats (quick or old-fashioned, uncooked)
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup unsweetened apple juice
1/4 cup vegetable oil
1 egg, lightly beaten
Heat oven to 400 degrees. Spray bottoms and sides of 12 medium
muffin pan
cups with no-stick cooking spray.
Drain apples, reserving syrup. Spoon 5 to 6 apple pieces in a
single layer
onto the bottom of each muffin pan cup. Top each with 1/2
teaspoon reserved
apple syrup and 1 teaspoon brown sugar.
In large bowl, combine flour, oats, granulated sugar, baking
powder,
cinnamon and nutmeg; mix well. In medium bowl, combine apple
juice, oil and
egg; mix well. Add to oat mixture; mix just until dry
ingredients are
moistened. Divide batter evenly between muffin cups.
Bake 16 to 19 minutes or until golden brown. Cool in pan on wire
rack 5
minutes. Use narrow metal spatula to loosen edges of cakes from
sides of
muffin cups. Place baking sheet on top of pan and invert.
Carefully lift off
pan. Serve warm.
Makes 1 dozen.
Variations:
Pineapple Upside Down Oat Cakes: Substitute 2 cans (4 ounces
each) pineapple
tidbits or 3/4 cup small pineapple shapes for the diced apples.
Peach Upside Down Oat Cakes: Substitute 2 cans (4 ounces each)
spiced diced
peaches in light syrup for the diced apples.
Posted by Karen
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