1 cup sugar + 1 cup water for caramel
6 medium-sized, tart, baking apples, peeled, cored, diced small
1 C granulated sugar
2 C all-purpose flour
2 tsp baking powder
2 whole eggs, lightly beaten
6 oz. melted butter
1 tsp vanilla extract
For individual charlottes, use 4- or 6-ounce individual molds. Caramelize sugar by heating (at 325°F to 350°F) until it liquefies and becomes a clear syrup ranging in color from golden to dark brown. Coat molds with carmelized sugar and press some of the apple into the warm caramel to make a decorative top when unmolded. Combine sugar, flour, and baking powder; stir to mix. Blend in the eggs, then the butter and vanilla. Mix well; this will make a fairly pliable dough. Mix in the diced apples. Press the cake mixture into the caramelized molds. Bake in a water bath at 375°F for about 35 to 45 minutes. Bamboo skewer or broom straw inserted in center should come out clean. Allow to cool. To serve, re-warm in a water bath and unmold directly onto serving dish. Makes 8 individual charlottes.
Approximate Nutrition Analysis (per serving): calories, 325; fiber, 1 g; fat, 14 g; cholesterol, 36 mg; sodium, 58 mg, calories from fat, 37%.
