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Moist and delicious apple flavor with the zesty citrus bite of the cardamom.
Preheat oven to 350 degrees F. Butter and flour a mini bundt cake pan (the typical pan makes 6 mini cakes at a time). Using this recipe it makes 12 mini cakes. You could use two 12-count cupcake pans and it would make 24 cupcakes.
Sift the flour, baking soda, salt and cardamom together and set aside.
Beat the eggs and sugar together, using a mixer on medium-high speed, until the mixture forms a thick ribbon when the beaters are lifted from the bowl. Reduce the speed to low and mix in the vanilla and applesauce. Add ½ cup melted butter, ½ cup buttermilk and beat until combined. Gradually add the flour mixture and mix until smooth. Fold in the apples until combined.
Put about a 1/2 cup of batter in each mold. Bake for about 20-25 minutes or until a toothpick comes out clean.
Cool for about 5 minutes and unmold the cakes and cool completely.
Glaze
Stir the remaining melted butter, confectioner’s sugar, cinnamon and the apple juice together in a medium sized bowl until smooth and drizzle over the cooled cakes. Let the glaze set before serving.
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