Mini Apple Swirl Cakes with Caramel Frosting

Brynie Greisman Brynie Greisman
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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.

1h 35m 12
Easy Vegetarian Pescatarian Parve

Contains: Soy, Gluten, Wheat, Egg

Directions

Prepare the Cakes

  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.

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:
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.

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

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

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1 Comment

Brina Abrahams •

Made these and they did not come out well. Batter was thick and gummy. Cakes were leaden and tasteless. Will not make these again.