10/2/19

Mini Applesauce Cakes With Cream Cheese and Honey Frosting


Need a bit of sweetness in your life? Who doesn't?

This past Sunday was Rosh Hashanah, a Jewish New Year. Thus, to follow the tradition of eating honey and apples in order to bring in a sweet New Year, I turned to baking. I slightly adapted Julia Turshen's recipe for Applesauce Cake With Cream Cheese and Honey Frosting, and it was a big success. I'll take that as a good omen.


Mini Applesauce Cakes With Cream Cheese and Honey Frosting

1. Halve the recipe.
2. Add 1/2 diced apple to the batter: I used Honeycrisp.
3. Instead of one large cake, divide the batter equally into 10 lined muffin cups.
4. Bake the mini cakes for only 25 minutes.
5. Add chopped crystallized ginger on top of the frosting.

You don't have to be Jewish to make this recipe. Clearly. The batter was really easy to put together and made for a (cringe!!!!) moist cake thanks to the apple sauce and buttermilk. I think you could experiment by adding shredded carrots or zucchini or dried fruit such as dates to the batter.

My frosting turned a bit grainy: maybe because I used brand store cream cheese? I liked that there was no additional sugar (other than honey itself) in the frosting: a bit of sour cream and a pinch of salt definitely helped with not going into a sugar coma. 

I ate 2, brought 4 to share with coworkers, and am freezing the remaining 4 (minus the frosting) mini cakes.

This would be a great recipe to make after going apple picking!

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