Mini Apple Swirl Cakes with Caramel Frosting
Food and prop styling by Amit Farber | Photography by Daniel Lailah
These make a welcome and lovely addition to any mishloach manos. Warning: The frosting is addictive and tastes scrumptious as is on a spoon as an accompaniment to coffee.
INGREDIENTS
YIELDS 12 MINI BUNDT CAKES + 1 9-INCH ROUND PAN
- 2 cups apples peeled and chopped into small pieces
- 3 Tbsp sugar
- 1 tsp cinnamon
- pinch nutmeg optional
- 1 1/3 cups sugar
- ½ cup oil
- 4 eggs
- ¼ cup fresh orange juice
- 2 tsp vanilla
- 3 cups flour
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup unsweetened applesauce
Caramel Frosting
- 1/3 cup (70 g) margarine
- ½ cup firmly packed light brown sugar
- ¼ cup soy milk
- ½ tsp vanilla
- 1 7/8 cup confectioners’ sugar
- tiny pinch salt
PREPARATION
Preheat oven to 325°F (170°C). Combine apples with 3 Tbsp sugar cinnamon and nutmeg if desired. Set aside. Beat together sugar and oil. Add eggs orange juice and vanilla. Add dry ingredients to creamed mixture. Beat until smooth. Add applesauce and mix until just combined. Pour a little batter into greased mini Bundt pans. Then add some of the apple mixture. Repeat. End with layer of batter on top. Bake for 25–30 minutes or until toothpick inserted comes out dry. If making one 9-inch round pan bake for 40–45 minutes. If making one large Bundt pan bake for 1 hour. Set cake or cakes to cool. For the frosting melt margarine. Add brown sugar and soy milk. Heat to boiling and stir constantly. Boil gently for 5 minutes. Let cool 10 minutes. Pour into mixing bowl. Add vanilla confectioners’ sugar and salt. Beat until smooth and spreadable frost cake and freeze or serve.
Note Freezes well with or without frosting.
TIP You will have leftover frosting so freeze for later use.
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