In a saucepan, melt 1/2 cup brown sugar and 1/4 cup butter. Stir until sugar dissolves and mixtures comes to a boil. Remove from heat.
Divide mixture evenly between the 6 wells of the mini cheesecake pan.
Peel and core a Gala apple. Cut into 6 slices and put one slice in each well on top of the caramel mixture (trim to fit if you need to). In each “hole” of the apple, put some chopped pecans.
- 3/4 cup flour
- 3 tbsps cake flour
- 3 tbsps ground almonds
- 1/2 tsp apple pie spice
- 1/2 tsp baking powder
- 3/4 cups sugar
- 1 stick softened butter
- 2 large eggs
- 1/2 tsp vanilla
- scant 1/2 cup sour cream
Whisk flours, almonds, baking powder, spice and salt together.
In a mixer, beat the butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla and then the dry ingredients, alternating with the sour cream.
Put the mixture into the pans on top of the caramel and apples. Bake at 325 degrees for about 30-35 minutes or until toothpick comes out clean.
Remove from oven – let sit 1 minutes. Run knife around edge of each well. Put a cooling rack over the top of the pan and invert it (putting this on a wax paper lined counter top helps cleanup!) Remove the pan. Cool and serve warm or at room temp.
NOTE: If you bake these in a removable bottom mini cheesecake pan, put the pan on a cookie sheet before baking – it will leak a bit.