By CountryLiving
Applesauce
keeps these miniature apple cakes moist and flavorful without adding
fat. Drizzled with apple glaze, they are picnic-perfect.
Total Time:
Prep:
Cook:
Level:
Moderate
Yield:
24 single-serving cakes
Serves:
24
Ingredients
- 2¼ c. flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cardamom
- 2 eggs
- 1½ c. sugar
- 1½ tsp. vanilla extract
- 1 c. Applesauce
- ½ c. butter
- 2 tbsp. butter, melted
- ½ c. sour cream
- 1½ tsp. lemon zest
- 1½ c. peeled and chopped Granny Smith apple
- 1¼ c. confectioners' sugar
- 3 tbsp. apple cider
Directions
- Heat oven to 400 degrees F. Butter and flour 24 3 1/2-ounce cake molds or 2 12-cup cupcake tins and set aside.
- Sift the flour, baking soda, salt, and cardamom together and set aside.
- Beat the eggs and sugar together, using a mixer set on medium-high speed, until the mixture forms a thick ribbon when the beaters are lifted from the bowl. Reduce speed to low and mix in the vanilla and applesauce. Add 1/2 cup of the melted butter, sour cream, and zest and beat until combined. Gradually add the flour mixture and mix until smooth.
- Fold in the apples and divide the batter among the prepared molds (about 1/4 cup per mold). Bake until a skewer inserted in the center of the cake tests clean -- 20 to 25 minutes.
- Cool for 5 minutes in the pan on a wire rack. Unmold the cakes and cool completely on the rack.
- Stir the remaining melted butter, confectioners' sugar, and apple cider together in a medium bowl until smooth and drizzle over the cooled cakes and let the icing set before serving.
