Caramel Apple Mini Cakes (Print Version)
# Ingredients:
01 -
1 cup light brown sugar, packed
02 -
3/4 cup unsalted butter
03 -
1/3 cup honey
04 -
1 cup pecans, coarsely chopped
05 -
1 1/2 cups diced apples (about 2 Honeycrisp apples)
06 -
2 1/2 cups all-purpose flour, gluten-free if needed
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
3 eggs, room temperature
11 -
2 cups granulated sugar
12 -
1 cup vegetable oil
13 -
8 ounces full-fat sour cream, room temperature
14 -
2 teaspoons vanilla extract
# Instructions:
01 -
Preheat oven to 350°F. Lightly grease 2 six-count mini bundt pans with non-stick spray.
02 -
Add brown sugar, butter, and honey to a medium saucepan over medium-high heat. Stir and cook for 4 minutes, until melted and smooth. Stir in chopped pecans and diced apples, and cook for another 2 minutes. Remove from heat.
03 -
In a medium mixing bowl, combine all-purpose flour, baking powder, baking soda, and salt.
04 -
In a separate large mixing bowl, use an electric or stand mixer to beat eggs and granulated sugar on medium-high speed for 3 minutes, or until thick and light yellow.
05 -
Add vegetable oil, sour cream, and vanilla extract to the egg mixture. Beat on medium speed until combined. Gradually add the dry ingredients, beating on low speed until smooth and just combined. Avoid over-mixing.
06 -
Place 2 tablespoons of the pecan and apple mixture into the bottom of each bundt cup. Spoon a heaping 1/3 cup of batter into each bundt cup on top of the mixture.
07 -
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 5 minutes.
08 -
Use a sharp knife to loosen cakes from the sides of the pan. Place a wire rack on top of the pan and invert to release cakes. Place the cooling rack on parchment paper to catch any topping. Spoon remaining pecan and apple mixture on top of the cakes. Serve warm with ice cream or let cool.
# Notes:
01 -
Cool the cakes in the pan briefly before releasing to prevent breakage.
02 -
Serve warm with vanilla ice cream for a decadent dessert.