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.

Ingredients

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.

Apple Cake

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It’s National Doughnut Day!!  Woo hoo!!  To celebrate, I made these healthy apple cinnamon mini donuts.  They are whole wheat and sugar free (unless you glaze them).

Ingredients

1 apple, peeled and diced
1 tbs cinnamon
1 tbs plus 1/2 cup Pyure organic stevia blend
2 tbs butter, melted and cooled
1 egg, beaten
1/2 cup organic unfiltered apple juice
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/4 tsp ground ginger
coconut oil for greasing the doughnut pan

How I Made Them

Preheat the oven to 350 degrees and prepare the mini doughnut pan by greasing it with coconut oil.

Combine the diced apple with cinnamon and 1 tablespoon of the stevia in a small bowl, stirring to coat all the apple pieces, and set it aside. In a large bowl, mix the flour, 1/2 cup of stevia, baking powder, nutmeg, and ginger (a fork works best). Add the apple juice, egg, and melted butter and mix until thoroughly combined.  Fold in the apple mixture.  You’ll have a thick, slightly sticky batter.

Mini donut before (2)

Fill the mini doughnut pan with the batter.  Bake the doughnuts for 18 minutes or until a cake tester comes away clean.

How They Turned Out

Yummy and guilt free!  They aren’t super sweet like the usual doughnut, but are still very tasty. You can serve them warm, or wait a bit and glaze them (in which case they aren’t sugar free anymore).

Mini donut after (2)

 

It’s easy to fall into a chocolate rut when it comes to cupcakes. What’s better than chocolate, anyway? Well, these light and sweet cupcakes made with fresh apples give those rich chocolate versions a run for the money.

This recipe makes 2 dozen plus cupcakes, so make sure you have lots of people to share with.

Ingredients:

4-6 organic Fuji or Gala apples, peeled and chopped (3 cups)
1 tablespoon cinnamon
1/4 cup sugar
3 sticks of unsalted butter
2 cups of sugar
4 eggs
1 tbs vanilla
2 1/2 cups all purpose unbleached flour
6 ounces Greek Gods Honey, Vanilla, Cinnamon and Orange yogurt
Cream Cheese Frosting

How I Made Them:

Start with the apples, so they macerate and create a cinnamon sugar syrup before you add them to the batter.  In a large bowl, combine the chopped apple (smaller pieces of apple are better) with the cinnamon and sugar.  Stir to combine the ingredients well and then set them aside.

Preheat the oven to 350 degrees. Line 2 cupcake tins (24 cupcakes) with sturdy paper liners. These cupcakes are moist, so use a substantial liner.

In a standing mixer, cream the butter and sugar together on medium speed. Scrape the sides at least once to be sure there are no lumps. When the butter mixture is light and fluffy, add the eggs one at a time. Scrape the sides again, and then mix in the vanilla.  Add the flour in three batches, alternating with the yogurt.  The result will be a very thick batter.

Remove the mixing bowl from the stand mixer.  Use a rubber spatula to fold 3 cups of the cinnamon apples into the batter.  (Save any left over apples for the next time you make pancakes or need an ice cream topper.)

Spoon 1/4 cup of batter into each cupcake tin.  The batter is very thick, but don’t worry if it just sits in the cup rather than filling it.  In the oven, the batter will spread as it bakes and fill the cup.

Bake for 23 minutes or until the cake tester comes away clean but for a few crumbs.  Let cool completely before frosting.

How They Turned Out:

Moist, tender, appley, and not too sweet.  Perfect for tea parties, breakfast, or a snack.  I made these for a St. Patrick’s Day party (the decorations are from Fancy Flours).

Apple Cinnamon Cupcakes

This is a very easy breakfast or brunch treat, best served warm but just as yummy a day later.

Ingredients:

3 Honey Crisp Apples, peeled and chopped
1/2 cup sugar
2 tbs cinnamon
2 tbs water
1 sheet of puff pastry, thawed and cut into four squares
egg wash (1 egg, beaten, plus 1 tbs water)

How I Made Them:

Preheat the oven to 400 degrees.  Line a baking sheet with non-stick aluminum foil.

In a saucepan, combine the apples, sugar, cinnamon, and water. Cook over medium heat, stirring occasionally to prevent sticking, until apples are soft and sauce develops.

Assemble by spooning apple filling onto one half of each square.  Fold over to make a triangle.  You can seal the edges with water, or a little of the egg wash.  Brush each turnover lightly with egg wash.

Bake on the lined cookie sheet for 20-23 minutes or until puffy and golden.

How They Turned Out:

Delicious!  This makes four large turnovers, but you could make six or eight smaller ones.  You can add walnuts, dried cranberries or raisins, or other add-ons — though I like the simple apple-ness of these.

Apple Turnovers