Honey Apple Cakelets
September 14, 2016
September's arrival brings the start of the school, the beginning of Fall, and apples. I love apples and look forward to all the different types at the grocery store or farmers markets. These Honey Apple Cakelets are a perfect little sweet on a cool evening and are decadent enough to serve to friends at a dinner party. I made them with Pink Jazz apples but Fuji or Honey Crisp would work well. Since I love sugar, I was initially reluctant, because the cakes are sweetened with honey. What a pleasant surprise when I discovered that these little cakelets are very good and just the right amount of sweet.
1In large mixing bowl, combine the flours, cinnamon and nutmeg, baking soda and salt.
2In a separate bowl, stir together the eggs, honey and oil until fully blended. Pour wet ingredients into fry and stir until fully incorporated. Gently fold in chopped apples; allow batter to rest for 30 minutes.
3Preheat the oven to 325 degrees while batter rests. Grease and flour a mini bundt* cake pan. Using an ice cream scoop, spoon the batter into the bundt pans, filling them 2/3 full. Bake until the cakes are well-browned and toothpick inserted in center comes out clean, 20-25 minutes.
4Allow the cakes to rest in pan for 15 minutes; they will begin to shrink away from the pan and be easier to unmold. Invert the cakes and transfer to a wire rack to cool.
5When ready to glaze whisk together the powdered sugar, spices and apple juice in small bowl. Using a spoon, let the glaze drip generously over the cakes. While the glaze is still wet, sprinkle each cake with toasted sliced almonds.
6*If you don't own a mini bundt pan, there's no need to dash out and buy one. These can be baked in little ramekin dishes. Grease and flour each ramekin and line the bottom with circles of parchment for easy unmolding.
For the cake:
For the glaze: