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Mini Caramel Apple Cakes

These would be perfect to make for your fall bake sale, or a fantastic dessert for adults on Halloween night. Don’t forget about Thanksgiving…and Christmas…and Tuesday (because really they are easy enough to make on a weeknight).
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Servings: 6 cakes
Author: Alison Needham

Ingredients

  • 1/2 cup finely chopped pecans
  • 1 1/2 cups all-purpose gluten-free flour blend
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp cinnamon
  • 1 tsp xanthan gum
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 2 large eggs room temperature
  • 1/4 cup plus 2 TBSP canola oil or melted coconut oil
  • 1/4 cup plus 2 TBSP unsweetened applesauce
  • 1 tsp gluten-free vanilla extract
  • 1 1/2 cups peeled and diced granny smith apples

For the caramel glaze:

Instructions

  • Preheat the oven to 350 degrees and spray a mini bundt pan (the kind with 6 wells) with cooking spray. (Alternatively, make cupcakes and line a muffin pan with liners). Set aside.
  • Place the pecans on a baking sheet and bake for 8-10 minutes or until lightly golden brown and fragrant. Set aside.
  • Mix the flour, sugars, cinnamon, xanthan, salt, baking soda, nutmeg and allspice in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs, oil, apple sauce, and vanilla and beat until smooth. Gently mix in the apples and pecans by hand.
  • Spoon the mixture equally into the wells of your prepared pan and bake for 18-20 minutes or until a toothpick inserted in the center of one of the cakes comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
  • Make the glaze. Heat the butter and brown sugar together in a medium saucepan. Boil for 1 minute, whisking constantly, and remove from heat. Stir in the milk, vanilla and powdered sugar and beat with a whisk until smooth. Drizzle the glaze evenly over the cakes.

Notes

These sweet cakes just sing fall. Chock full of sweet tart apples and smothered in a rich caramel glaze, it’s hard to stop after just one. If you don’t have a mini-bundt pan, make cupcakes instead. To feed a larger crowd, double the cake recipe and use a large bundt pan.