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Saturday, November 7, 2015

Apple Caramel Cakes





I had a few Granny Smith apples I needed to use up and wanted to find a way to pair them with the half bag of Caramel Bits stashed in the pantry. I started out hoping for cookies, but the way the batter turned out, I ended up breaking in my new mini Bundt cake pan instead.

I drizzled prepared vanilla frosting over the tops of these, but they would be just as good with a dusting of powdered sugar…and a cup of coffee…of course (smiles).



What you’ll need:
3 Granny Smith apples
½ bag Caramel Bits (available in the baking aisle of the grocery store)
2 ½ c. all-purpose flour
½ c. butter, softened
¾ c. granulated sugar
2 eggs, slightly beaten
1 Tbsp. milk
1 Tbsp. lemon juice
1 tsp. vanilla extract
1 ¼ tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
½ tsp. ground nutmeg
Cooking spray

Directions:
Preheat oven to 375°. Generously spray baking pan with cooking spray and set aside.

Dice apples into medium bowl. Toss with lemon juice.

In bowl of mixer, cream butter and sugar together. Add beaten eggs and vanilla extract. Mix well.

Pour Caramel Bits into microwave-safe bowl. Add milk. Microwave on high. Stir and repeat until creamy and smooth.

In separate bowl, combine flour, baking soda, salt, cinnamon and nutmeg.

Gently mix apples with butter mixture.

Slowly add dry ingredients to wet ingredients until fully incorporated. Mix in melted caramel.

Pour into mini cake pan.

Bake approximately 30 minutes or until brown. Remove from oven and let cool slightly. Run a knife around the edges and invert onto a cooling rack.

Either drizzle frosting or dust with powdered sugar or however you wish J


Yield: 6 mini-Bundt cakes

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