Apple Cider Cakes
Makes 17 Mini Cakes
Moist and perfectly sweet, these little cakes go well with a glass of mulled wine or a cup or rose tea on a cool day.
Nonstick spray or unsalted butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup olive oil
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups apple cider
1/2 cup applesauce
For the topping
1/2 cup sugar
1/4 teaspoon ground cinnamon
Preheat the oven to 375 degrees. Grease 12 cavities of a mini Bundt cake pan plus 5 additional cavities of a second pan with nonstick spray or melted butter.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cardamom, and stir well.
In another large bowl, combine the olive oil, sugar, vanilla, cider, and applesauce, and mix well. Slowly add the wet ingredients to the dry, and incorporate well. Pour the batter into the greased molds, filling each mold three-quarters of the way (leaving room of the cakes to rise).
Make the topping: Combine the sugar and cinnamon in a small bowl, and set aside.
Bake the cakes for 15 minutes, until a toothpick inserted into the center of a cake comes out dry.
Allow the cakes to cool for 5 minutes in their pans. Then remove the pans and immediately roll the top of the cakes in the cinnamon sugar.
Recipe from Sunday Suppers Recipes + Gatherings
Photography by Maureen M. Evans