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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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I bought a cute little cake pan especially for this recipe - I wasn't disappointed. I changed it up a bit - reduced the oil, added applesauce and increased the cinnamon. I make sure the apples are chopped pretty small. This is also good in a 13x9 pan with the glaze poured on. Recipe Source: Relish Mag Ingredients:
3/4 cup vegetable oil |
1/4 cup applesauce |
2 cups sugar |
3 eggs |
3 cups all-purpose flour |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground cardamom |
1 teaspoon baking soda |
1/2 teaspoon salt |
3 1/4 cups coarsely chopped peeled and cored apples (such as cortland, empire or winesap) |
3 tablespoons brandy (or 1 teaspoon vanilla extract) |
1/4 cup butter |
2 tablespoons brown sugar |
6 tablespoons granulated sugar |
3 tablespoons brandy (or 1 teaspoon vanilla extract) |
2 tablespoons heavy cream |
powdered sugar (optional) |
Directions:
1. Preheat oven to 300°F Grease 16 (6-ounce) mini-Bundt pan cups or large muffin cups.
2. Combine oil, sugar and applesauce in a large mixing bowl. Beat with a wire whisk until thick and opaque. Add eggs one at a time, beating after each addition.
3. Sift together flour, cinnamon, cloves, cardamom, baking soda and salt. Add flour mixture to egg mixture; blend well. Add apple and brandy all at once; stir until apples are evenly distributed.
4. Pour batter into prepared pans. Bake 50 to 60 minutes, until a cake tester or wooden toothpick inserted in the middle comes out clean. Remove from oven and let cool 10 minutes before removing from pans.
5. While cakes are baking, make glaze: Melt butter in a saucepan and stir in sugars. Add brandy and cream; stir well. Bring to a boil, reduce heat and simmer 4 minutes. Remove from heat and let cool slightly. Pour glaze over warm cakes just before serving. Sprinkle with powdered sugar, if desired. Serves 16.
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