Mini Apple Honey Cakes - because I wanted to bake, and had honey, and Rosh Hashanah is this weekend
Ingredients:
Cake:
- 2 cups shredded apples
- 1/2 tablespoon ground cinnamon
- 1 3/8 cups (180 grams) flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 teaspoon fine sea or table salt
- 1/2 cup (118 ml) vegetable oil
- 1/4 cup honey
- 1/4 cups white sugar (use 1 tablespoon in apples)
- 1/4 cups brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Glaze:
- 1/4 cup brown sugar
- 1 tablespoon honey
- 2 tablespoons apple juices
- 1 tablespoon butter (optional)
- 1/2 cup confectioners sugar
Instructions:
- Preheat oven to 350°F.
- Mix a tablespoons sugar and the cinnamon together. Stir into apples, and let sit.
- Grease one 12 count mini-bundt pan and one 30 count mini bundtlette pan (or two 24 count mini-muffin pans) with cooking spray.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk together oil, honey, sugar, vanilla, and eggs.
- Mix wet ingredients into dry ones.
- Stir in the apples, reserving ~ 1 to 2 tablespoons of juices for glaze.
- Using a cookie scoop per well, fill all the wells of the mini-bundt pans (barey rounded large cookie scoop)/mini-muffin pans (scant small cookie scoop scoop). (You should be aiming for about 75% full, so the cake can rise a bit.)
- Bake mini-bundts for 20 - 22 minutes, and mini-bundtlettes for 16 - 18 minutes until lightly brown on edges. (While mini muffins bake, make up glaze.)
- In a microwave safe bowl, combine brown sugar, honey, apple juices, and butter.
- Heat at high for 1 minute, stir, and heat another minute (bring mixture to a boil.)
- Continue to heat another 2 to 3 minutes, stirring every minute.
- Let cool a couple of minutes.
- Whisk in confectioners sugar until smooth, and paint or spread over mini-muffins.
Carole's Notes:
We liked these!
The recipe is adapted from http://carolelikesroundfood.blogspot.com/2017/09/mini-muffin-honey-apple-cakes.html and https://toriavey.com/toris-kitchen/honey-apple-cake/
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