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Mini Apple Swirl Cakes with Caramel Frosting


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.


Prepare the Cakes

Yields 12 mini Bundt cakes or 1 9-inch round pan.

1. Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
2. Combine apples with three tablespoons sugar, cinnamon, and nutmeg if desired. Set aside.
3. Beat together sugar and oil. Add eggs, orange juice, and vanilla.
4. Add dry ingredients to creamed mixture. Beat until smooth.
5. Add applesauce and mix until just combined.
6. Pour a little batter into greased mini Bundt pans. Then add some of the apple mixture. Repeat. End with layer of batter on top.
7. Bake for 25–30 minutes or until toothpick inserted comes out dry.
8. Cool and frost.

Notes: 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

1. Melt margarine.
2. Add brown sugar and soy milk.
3. Heat to boiling and stir constantly. Boil gently for five minutes.
4. Let cool 10 minutes. Pour into mixing bowl.
5. Add vanilla, confectioners’ sugar, and salt. Beat until smooth and spreadable.

Notes: You will have leftover frosting, so freeze for later use.