These make a welcome and lovely addition to any mishloach manot. Warning: The frosting is addictive and tastes scrumptious as is, on a spoon, or as an accompaniment to coffee.
Mini Apple Swirl Cakes with Caramel Frosting
Recipe By Brynie Greisman
- Cook & Prep: 1 h 35 m
- Serving: 12
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Contains:
Ingredients (19)
Main ingredients
Caramel Frosting
Start Cooking
Prepare the Cakes
Yields 12 mini Bundt cakes or 1 9-inch round pan.
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Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
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Combine apples with three tablespoons sugar, cinnamon, and nutmeg if desired. Set aside.
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Beat together sugar and oil. Add eggs, orange juice, and vanilla.
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Add dry ingredients to creamed mixture. Beat until smooth.
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Add applesauce and mix until just combined.
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Pour a little batter into greased mini Bundt pans. Then add some of the apple mixture. Repeat. End with layer of batter on top.
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Bake for 25–30 minutes or until toothpick inserted comes out dry.
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Cool and frost.
Note:
If making 1 9-inch round pan, bake for 40–45 minutes. This can also be made in a large Bundt pan (bake for one hour). Freezes well with or without frosting.
Prepare the Frosting
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Melt margarine.
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Add brown sugar and soy milk.
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Heat to boiling and stir constantly. Boil gently for five minutes.
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Let cool 10 minutes. Pour into mixing bowl.
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Add vanilla, confectioners’ sugar, and salt. Beat until smooth and spreadable.
Note:
You will have leftover frosting, so freeze for later use.
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