Recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin
We have been busy making applesauce this fall from the apples produced by our young apple trees. They were planted in the fall of 2016 and in 2019 already are producing more apples than we can use. We expected that nature (mostly the deer and birds) would consume most of the apples, but we have had an incredible crop so I decided to make applesauce to use for our mini applesauce cakes, while leaving plenty of fruit for our nature friends to enjoy. These luscious little cakes are light and wonderfully spiced, just perfect for the fall or really anytime of the year.
The recipe is from the Food Network. The recipe is for a bundt cake, but I have had difficulty getting the cake out of the bundt pan so I decided to use my mini loaf pan, which I line with paper liners from Wilton. These little cakes, sprinkled with powdered sugar, make a great starter for our three course breakfast.