A cold and dreary Sunday is best spent baking, surrounded by the warmth of cinnamon and sugar and icing. These miniature apple cakes use fresh ginger instead of ground, balanced by the creamy icing.
2 apples, diced
3 tablespoons cinnamon
3 tablespoons sugar
1 inch piece of fresh ginger, minced
12 tablespoons unsalted butter
1 cup brown sugar
2 tablespoons molasses
1 egg, beaten
8 oz plain full fat or 2% greek yogurt
1 cup unbleached organic flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 cup powdered sugar
3-4 tablespoons of heavy cream
How I Made It
Preheat the oven to 350 degrees. Place 8 mini loaf pans or paper liners on a cookie sheet.
Chop the apple into small pieces and then toss it with the sugar and cinnamon in a bowl. Set it aside.
In a saucepan, melt the butter with the molasses and brown sugar over low heat. While that’s coming together, sift the flour, baking powder, and baking soda together. Whisk the butter and sugar and molasses until they are smooth. Stir in the minced ginger. Remove the mixture from the heat and let it cool a little bit. Then stir in the yogurt.
Combine the wet ingredients and the dry ingredients. Fold the apples into the batter.
Fill the loaf pans 3/4 full with batter. Bake the cakes for 30 minutes or until a cake tester comes away clean.
Let the cakes cool completely before decorating with icing. To make the icing, combine the powdered sugar and cream with a form or whisk until you achieve the consistency you want.
How They Turned Out
Very moist and flavorful, with a bit of a kick from the ginger and cinnamon.