Caramel-Apple Mini Cakes

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Caramel-Apple Mini Cakes

star rating (11) rate this recipe »
Published prior to 2008

These are even better if eaten the next day!

Cake
2 cups (8 ounces) King Arthur Whole Wheat Flour, traditional or white whole wheat
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice or 1 teaspoon apple pie spice
3/4 cup (12 tablespoons, 6 ounces) unsalted butter
1 1/2 cups (11 1/4 ounces )brown sugar
3 large eggs
1 teaspoon vanilla extract
3 tablespoons (1 1/2 ounces) boiled cider or frozen apple juice concentrate
1/2 cup (4 ounces) applesauce
3 cups peeled, chopped apples (about 3 apples, 3/4 pound before peeling)
3/4 cup (3 ounces) walnuts, chopped

Frosting
5 tablespoons (2 1/2 ounces) unsalted butter
1/4 teaspoon salt
1/2 cup firmly (3 1/4 ounces) packed brown sugar
2 tablespoons (1 3/8 ounces) corn syrup
3 tablespoons (1 1/2 ounces) milk
1 1/2 cups (6 ounces) confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Preheat the oven to 350°F. Grease the wells of a Pop-Up Pan, or 12 muffin cups.

Whisk together the flour, baking powder, salt, and spices; set aside. Cream together the butter and sugar until light and fluffy. Beat in the eggs, stoping once or twice to scrape the sides and bottom of the mixing bowl, then mix in the dry ingredients, vanilla, boiled cider and applesauce, stirring until evenly moistened. Fold in the apples and walnuts.

Transfer the batter to the prepared pan. Bake for 20 to 22 minutes, or until a cake tester inserted in the center comes out clean. Cool the cakes for 15 minutes before turning out of the pan; cool completely before frosting.

For the frosting: Melt the butter, stir in the salt, brown sugar, and corn syrup and cook, stirring, until the sugar melts. Add the milk, bring to a rolling boil, and pour into a mixing bowl to cool for 10 minutes. Stir in the sugar, vanilla, and cinnamon. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cakes while the frosting is still warm. Yield: 12 servings.

Reviews

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  • star rating 09/16/2014
  • Beth from Bartlesville
  • Well, we liked this recipe. I have been searching for tasty recipes that try to be a little bit healthier by using whole grains and fruit and nuts, so this seemed like a good place to start. I added 1/4 cup less sugar than called for and thought it was sweet enough. Oh, and I used honey instead of the boiled cider because I didn't have that or apple juice concentrate, but with 3 chopped apples, we thought it was appley enough and had a pleasantly spicy flavor. One thing that I wanted to comment on in particular---having read the comments about there maybe being more batter than needed for a standard muffin tin---is that I baked this in a 9x13 pan for 30 minutes and it came out just fine. I will make this again. I didn't have time to make the frosting, so that will have to be reviewed later, but my 15-year-old son liked it even without. Though when I asked him whether I should make the frosting for tomorrow, he was quite enthusiastic.
  • star rating 11/15/2013
  • Dee Dee from Southern California
  • I made these as square mini-cakes for an event, and they were amazing! Very dense, so maybe next time I would use a cupcake pan instead, but the flavor was great. Frosting was out of this world and I liked being able to just sort of plop it on top of the cakes rather than trying to make them look fancy. Cake did dry out after a day or so but this one's a keeper.
  • star rating 06/20/2012
  • cooksnbooks1952 from KAF Community
  • I found this recipe to be very easy and absolutely delicious. I made these with some very minor changes - more nutmeg, less allspice, and with pecans. I used a standard muffin pan and had enough batter to make 16 good sized cakes. I made the icing exactly as written. The result: every single person who ate one LOVED it and wanted more. This includes a very finicky 17-year old niece, who started to eat one to be polite and wound up taking three more home with her.
  • star rating 03/08/2012
  • kb_mw from KAF Community
  • Excellent! Very tasty, especially the frosting. I made the recipe as written and baked in a large (10-15 cup capacity) bundt pan. I halved the frosting recipe and thinned it with a little extra milk to use as a glaze (it was still fairly think). For the frosting/glaze, I used salted butter and still added the full amount of salt, which was fantastic if you like the salty/sweet thing. I I baked until it looked and tested done, I don't remember the exact amount of time. Next time, I will increase the cake recipe--maybe 1.5 times, though that will be a little complicated with the eggs. I don't think that I will increase the apples and nuts though (I used pecans), as there were quite a lot of them in the cake and I would have liked a little more of the cake component. My cake was quite short and did not come close to filling the pan, though it still looked and tasted great. I baked it on a Thursday and the last piece was still moist and tasty on Sunday. I'll definitely make this again!
    Instead of 4 1/2 eggs for your increased recipe, consider adding one egg white for the half egg in the 1.5 X calculation! Happy Baking! Irene @ KAF
  • star rating 11/20/2011
  • Jen from Minneapolis, MN
  • The flavor of the mini-cakes is great. But the batter makes more than will fill 12 muffin cups (and I weighed the ingredients carefully) and when done the cakes fall apart. Too bad because I like the flavor, but I won't be making these again.
    I'm sorry that you weren't happy with this recipe. If the cakes fell apart they may have been over-baked or if they fell apart while taking them out of the pan, they may not have cooled long enough. If you have any questions, please call the baker's hotline and we would be happy to assist you. ~Amy
  • star rating 11/17/2011
  • Second12 from KAF Community
  • These cakes were delicious. I added some cinnamon chips to the recipe. I also baked them in a muffin pan. These muffins were even better the second day!
  • star rating 10/19/2011
  • dinaholton from KAF Community
  • I haven't made the entire recipe, but my rating is based on the frosting alone. It's divine. I could eat it with a spoon. It's the perfect caramel frosting. I have used it on apple cakes and recently frosted a chocolate cake with it. Very very good!
  • 09/25/2011
  • eleni213 from KAF Community
  • Could this be made in a 13x9 pan or a bundt pan?
    We have not tried these in either pan. The amount of batter would certainly fit, but I am not sure how the recipe would turn out if baked in a "slab" or deep pan, rather than individual cakes. Give it a try. Frank @ KAF.
  • star rating 01/15/2011
  • Mountain High from KAF Community
  • This is a great recipe! The cakes are dense and heavy but very flavorful. I used half whole wheat and half white whole wheat flour, cut the brown sugar down to 1 1/4 cups because of our high altitude and in place of boiled cider used the cider from our local orchard. Chopped five small, wrinkled and unpeeled Honey Crisps from last falls harvest and subsituted honey for the corn syrup when I made the frosting. I found that I had to bake the cakes at 360 for about 23 minutes. When I make these again I will use my homemade chunky applesauce in place of the chopped apples and the applesauce and see what happens. These are great for a snack, a lunch box or if you can get away with it - breakfast!
  • star rating 01/15/2011
  • Mountain High from KAF Community
  • If you are looking for a light and airy cake recipe this is not it - the cakes are dense and delicious! I used half whole wheat and half white whole wheat in my batter, reduced the brown sugar to 1 1/4 cups because of the high altitude, used local cider, and 5 small. wrinkled, unpeeled Honey Crisps from last falls harvest. I had to bake them at 360 for almost 22-23 minutes but they were worth the wait. When I made the frosting I substituted honey for the corn syrup. I live at 6100 feet above sea level - down from the 8900 we used to live at - and liquids boil faster and the sugar doesn't dissovle as quickly so we have to make some adjustments in the amounts of some ingredients. Next time I make these I will try my homemade chunky applesauce in place of the store bought and see how they turn out. A great snack cake for tea, lunches and if you can get by with it-breakfast!
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