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Amish Apple-Butter Cakelets with Caramel Sauce
- Makes: 24 servings
- Prep 30 mins
- Cool 5 mins
- Bake 18 mins
These little spice cakes are made in muffin cups so everyone can have their own.
Ingredients
-
Nonstick cooking spray
-
2
cups
all-purpose flour
-
1 1/2
teaspoons
baking powder
-
3/4
teaspoon
ground cinnamon
-
1/2
teaspoon
baking soda
-
1/4
teaspoon
salt
-
3/4
cup
butter, softened
-
1/2
cup
granulated sugar
-
1/2
cup
packed brown sugar
-
2
eggs
-
1
cup
apple butter or pumpkin butter
-
1
tablespoon
vanilla
-
2
tablespoons
vinegar or lemon juice
-
1
5 -
ounce can
evaporated milk (2/3 cup)
-
1/2
cup
chopped walnuts, toasted if you like
-
Caramel Sauce (recipe follows)
-
Walnut pieces, toasted if you like (optional)
Directions
- Lightly coat twenty-four 2-1/2-inch muffin cups with cooking spray; set aside. In a medium bowl combine the flour, baking powder, cinnamon, baking soda and salt; set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated and brown sugars; beat until fluffy. Beat in eggs. Beat in apple butter and vanilla.
- Stir vinegar into evaporated milk (mixture will curdle). Add flour mixture and milk mixture alternately to apple butter mixture, beating on low speed after each addition just until combined. Stir in chopped walnuts.
- Spoon batter evenly into prepared muffin cups, filling each about 3/4 full. Bake in a 350 degree F oven for 18 to 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from pans. Cool slightly. Serve warm or cool.
- To serve, place each cake on a dessert plate. Spoon about 1-1/2 tablespoons of the warm Caramel Sauce over each cake. If you like, garnish with walnut pieces. Makes 24 servings.
Caramel Sauce
Ingredients
- 1
cup
packed brown sugar
- 2
tablespoons
cornstarch
- 1
cup
half-and-half or light cream
- 1/2
cup
water
- 1/3
cup
light-color corn syrup
- 2
tablespoons
butter
- 1
teaspoon
vanilla
Directions
- In a medium heavy saucepan combine brown sugar and cornstarch. Stir in half-and-half, the water, and corn syrup. Cook and stir over medium heat until bubbly (mixture might look curdled). Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Serve warm.
Nutrition Facts
(Amish Apple-Butter Cakelets with Caramel Sauce)
Servings Per Recipe 24, pro. (g) 3, cal. (kcal) 285, Fat, total (g) 10, carb. (g) 46, sat. fat (g) 6, chol. (mg) 41, sodium (mg) 145, fiber (g) 1, calcium (mg) 61, vit. C (mg) 1, iron (mg) 1, vit. A (IU) 292