Sunday, 31 October 2010
I try to stay topical on here and to post recipes that will go along with the seasons and holidays.
What could be more Halloweeny or Bonfire nightie than caramel apples. Who doesn't love a caramel apple . . .
All that stick toffee coating a sweetly tart and crisp apple . . . sometimes coated in crunchy toasted nuts!!!
These tasty little cakes embody all that is good about a caramel apple . . . except they are a cake . . .
And what a cake they are!! Lightly spiced, buttery and chock full of moist apple . . . with crispy edges . . . a sweet caramel topping gilding and sliding down over the top filled with toasted pecan nuts . . .
Oh my . . . so very, very hard to resist . . .
Topped with vanilla ice cream, whipped cream, or my personal favourite . . . clotted cream . . . these are decadent, scrummy, and moreishly delicious!
What more can I say???
I meant to only have a little nibble . . . honest! (Oh dear, my will power got up and went!)
*Caramel Apple Baby Cakes*
What could be better than a tasty little Caramel Pecan covered baby sized Apple Cake, just for you!
For the Topping:
2 TBS unsalted butter
4 ounces pecan halves or pieces (1 cup)
5 1/2 ounces soft light brown sugar (3/4 cup packed)
6 TBS cream
pinch of fine seasalt
1/2 tsp vanilla
1 TBS dark rum. whiskey or bourbon (optional)
For the cakes:
6 1/2 ounces of flour (1 1/2 cup plus 2 TBS)
pinch fine sea salt
pinch ground cloves
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
1 tsp baking powder
8 ounces butter, softened (1 cup)
3 1/2 ounces white sugar (1/2 cup)
a scant 4 ounces soft light brown sugar (1/2 cup packed)
2 large free range eggs at room temperature
4 sweet tart apples, peeled and grated (about 3 cups)
1 tsp vanilla
vanilla ice cream, whipped cream, or clotted cream
Preheat the oven to 180*C/350*F/ gas mark 4. Grease a muffin tin very well with vegetable cooking spray. Place the muffin tin on a baking sheet you have lined with some parchment paper to allow for easy clean up.
Place the butter for the topping into a saucepan along with the pecans. Melt and cook over medium heat for several minutes until the pecans are toasted. Add the cream, brown sugar and salt. Bring to the boil, then reduce to a simmer and cook until the sugar is completely dissolved, about 3 to 4 minutes. Spoon a portion of this evenly into the prepared muffin cups.
Sift the dry ingredients for the cakes together. Set aside. Cream the butter with the sugars until light and fluffy. Beat in the eggs, one at a time, until completely amalgamated. If the mixture curdles, add a TBS of the dry ingredients. Add all the dry ingredients, mixing gently until thoroughly combined. Fold in the apples and vanilla. Spoon over top of the pecan mixture in the muffin tin, dividing it equally amongst all of them. Don't worry if it seems too much. It's ok to mound it up.
Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean. They will look a bit overflowed and messy but that's ok. Remove from the oven and allow to sit for 10 minutes. Loosen the edgess of the baby cakes with a small knife. Place some foil over top of them, then set a baking sheet over top and invert cakes. Serve warm with your desired accompaniment. Delicious!