Mini Apple Spice Cakes
Mini apple cakes with a soft almond crumb, warm spice, and a swoop of rye-cinnamon whipped cream.
Servings: 6 cakes
Equipment
- 6 mini tart pans with removable bottoms
Ingredients
for the cakes
- 1/2 cup flour
- 1/2 cup almond flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/2 cup vegetable oil
- 1/3 cup Greek yogurt
- 2/3 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 small to medium apples, cored and thinly sliced (about 1 heaped up loosely packed apple slices)
for the whipped cream
- 2/3 cup heavy cream, cold
- 2 tsp powdered sugar
- 1 tsp rye whiskey
- 1/8 tsp cinnamon
- pinch salt
Instructions
to make the cakes
- Preheat oven to 350F. Butter 6 mini tart pans with removeable bottoms and line the bottoms with a small circle of parchment paper. Place on top of a baking sheet and set aside. (I highly recommend using the parchment paper for these cakes because they are moist and have a tendency to stick. If you don't have 6 mini tart pans, you can bake them in batches)
- In a small mixing bowl, whisk together the 1/2 cup flour, 1/2 cup almond flour, 1/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, and spices. Set aside.
- In a medium mixing bowl, combine the 1/2 cup vegetable oil, 1/3 cup Greek yogurt, 2/3 cup sugar, 2 large eggs, and 1 tsp vanilla extract. Whisk well until smooth.
- Fold in the dry ingredients, followed by the sliced apples. Reserve some apple slices for topping the cakes, if desired. (I used three small apple slices per mini cake).
- Divide the batter into the prepared tart pans, filling them halfway. (Don't overfill or you won't have enough batter for the 6 cakes and they may overflow)
- Gently top the cakes with a few reserved apple slices if you'd like, and bake the mini cakes for 15-20 minutes. They should rise just about to the top of the tart pans, and be a nice golden brown color. Note: if your pans are slightly different in size than mine your baking time will vary.
- Meanwhile, make the whipped cream using the instructions below.
- Remove from the oven and allow to partially cool in the tart pans until they are cool enough to handle.
- Gently remove the cakes from the tart pans and transfer to your serving plates.
- Dust with powdered sugar and top with a dollop of whipped cream.
to make the whipped cream
- Add the 2/3 cup heavy cream, 2 tsp powdered sugar, 1 tsp rye whiskey, 1/8 tsp cinnamon, and small pinch of salt to a large mixing bowl. Using a whisk, whip until soft peaks form. Store in the refrigerator until ready to use.
Nutrition
Calories: 494 kcal · Carbohydrates: 43 g · Protein: 7 g · Fat: 34 g · Saturated Fat: 10 g · Polyunsaturated Fat: 11 g · Monounsaturated Fat: 7 g · Trans Fat: 0.1 g · Cholesterol: 85 mg · Sodium: 176 mg · Potassium: 158 mg · Fiber: 3 g · Sugar: 31 g · Vitamin A: 502 IU · Vitamin C: 3 mg · Calcium: 74 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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