Print This Recipe

Mini Applesauce Cakes

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. 

Prep Time: 30 Minutes
Cook Time: 25 Minutes
Total Time: 55 Minutes
Servings: 16 mini cakes

Ingredients:

  • 2 3/4 cup all purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 cup butter (2 sticks), room temperature
  • 2 cups light brown sugar
  • 2 large eggs, room temperature
  • 2 cups natural (no sugar added) applesauce, room temperature

Instructions:

  1. Preheat oven to 350 degrees F. Line mini loaf pan with 16 paper liners or spray 16 mini loaf cavities with non-stick spray, and set aside.

  2. In medium bowl, whisk together flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg, and set aside.

  3. Beat the butter and sugar with a stand or hand mixer until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until combined. With mixer on low, alternate between flour and applesauce, starting and ending with flour. Just mix until flour and applesauce are incorporated. Do not overmix.

  4. Divide batter between the 16 mini loaf liners, filling each cavity about 2/3rds full. You can use a large scooper or fill a large baggie with the batter, cut one of the corners of the baggie and squeeze the batter into mini loaf cavities. Bake on middle rack for 25 to 28 minutes. Let cool about 15 minutes before removing from pan.

    Sprinkle with powdered sugar and ENJOY!

Leave a Reply

Your email address will not be published.