Apple Ginger Mini Cakes With Salted Caramel Sauce

Ingredients

APPLE GINGER MINI CAKES

  • 1 1/4 cups all purpose flour
  • tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ginger, ground
  • 1/4 tsp cinnamon
  • 1 Tbsp cocoa powder
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup olive oil
  • 1/4 tsp baking soda
  • 2 eggs
  • 1/2 cup apple cider or apple juice
  • Tbsp molasses (I used unsulphured)
  • 1 Tbsp freshly ground ginger
  • 1 large apple, cored and finely diced

SALTED CARAMEL SAUCE

  • 6 tbsp salted butter, cut into small pieces
  • 3/4 cup white sugar
  • cup heavy cream
  • 1/2 tsp vanilla extract
  • 1 tsp flaky sea salt (I used smoked sea salt for extra depth)


Instructions

APPLE GINGER MINI CAKES

  • Preheat oven to 350 degrees Fahrenheit. 
  • Prepare your mini cake molds or 12 cup muffin tin by lining the interior with cupcake liners or parchment paper. 
    NOTE: For this recipe, I used I used a vintage cast iron pan with 12 mini cake receptacles, and lined each with a square of parchment paper pushed in to form a cup. To adapt this to more common kitchen supplies, I would recommend using a 12 cup muffin tin. The cakes will be slightly shorter and wider. 
  • In a large bowl, add the flour, baking powder, salt, ground ginger, cinnamon and cocoa powder and whisk well to combine all ingredients. 
  • In a separate large bowl, whisk together the brown sugar, white sugar, olive oil, baking soda, eggs, apple cider, molasses and fresh ginger until smooth. 
  • Pour the liquid ingredients into the flour mixture and fold together using a spatula until all dry ingredients are well incorporated. 
  • Add the finely diced apples to the batter and fold in until evenly distributed. 
  • Divide the batter evenly between the molds, filling nearly to the top. Firmly rap the tin/mold against the counter several times to remove bubbles from the batter.
  • Bake for 20-25 minutes, or until a toothpick inserted into the cakes comes out with just a crumb or two, without being gooey. Do not over bake or you'll lose the moist sticky texture. 
  • Cool for 10 minutes in the tins and then transfer to a cooling rack to cool to room temperature. 
  • Remove parchment paper from cakes and flip upside down on serving platter; the wider end will form the base and the narrower end is at top. 

SALTED CARAMEL SAUCE

  • In a large, heavy saucepan, melt the butter over medium heat. 
  • Add the sugar and whisk until completely incorporated into the butter. Cook over medium heat, stirring frequently, until the color of the sugar mixture is a deep golden brown. I like to keep it on the heat just until it begins to smoke - at which point I quickly remove it from the heat.
  • Whisking constantly, slowly pour the cream into the hot sugar mixture - be careful as it may sizzle and foam at the beginning. Continue to whisk until the cream is completely incorporated and the sauce is smooth. Be patient - this often takes a few minutes. 
  • Add the vanilla and sea salt and stir well to incorporate them. 
  • Cool slightly before serving. Extra portions can be placed in an airtight container in the refrigerator for a week or two - but it's unlikely to last that long.



Recipe source: theflouredtable