Ingredients
Apple Ginger Mini Cakes
- 1 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1 tablespoon cocoa powder
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup extra virgin olive oil
- ¼ teaspoon baking soda
- 2 eggs
- ½ cup apple cider or apple juice
- 3 tablespoons unsulphured molasses
- 1 tablespoon fresh ground ginger
- 1 large apple, cored and finely diced
Salted Caramel Sauce
- 6 tablespoons salted butter, cut into small pieces
- ¾ cup granulated sugar
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
- 1 teaspoon flaky sea salt (smoked sea salt recommended)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the mini cakes.
- Prepare Cake Molds: Line mini cake molds or a 12-cup muffin tin with cupcake liners or parchment paper for easy release; a vintage cast iron pan can be used but expect slightly different cake shape.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, kosher salt, ground ginger, cinnamon, and cocoa powder until combined.
- Mix Wet Ingredients: In another large bowl, whisk the brown sugar, granulated sugar, extra virgin olive oil, baking soda, eggs, apple cider (or juice), molasses, and fresh ground ginger until smooth and well blended.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined without overmixing.
- Add Apples: Fold the finely diced apple pieces into the batter, ensuring they are evenly distributed.
- Fill Cake Molds: Divide the batter evenly among the prepared molds, filling nearly to the top. Firmly tap the tin against the countertop several times to release any air bubbles.
- Bake Cakes: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out with only a few moist crumbs; avoid overbaking to maintain moist, sticky texture.
- Cool Cakes: Let the cakes cool in the tins for 10 minutes, then transfer to a cooling rack to reach room temperature.
- Invert Cakes: Remove parchment or liners, then flip the cakes upside down onto a serving platter so that the wider end forms the base and the narrower end is on top.
- Make Salted Caramel Sauce - Melt Butter: In a large, heavy saucepan over medium heat, melt the salted butter into small pieces until fully melted.
- Add Sugar: Whisk in granulated sugar until well combined with the melted butter, cooking over medium heat while stirring frequently.
- Cook Caramel: Continue cooking the butter-sugar mixture until it turns a deep golden brown; watch carefully and remove from heat as soon as it begins to smoke to prevent burning.
- Add Cream Carefully: Whisk constantly and slowly pour in the heavy cream, being cautious as the mixture will sizzle and foam; keep whisking until fully incorporated and sauce is smooth.
- Finish Caramel Sauce: Stir in vanilla extract and flaky sea salt (preferably smoked sea salt) until well mixed.
- Cool and Serve: Let the caramel sauce cool slightly before drizzling over the mini cakes. Store any leftovers in an airtight container in the refrigerator for up to two weeks.
Notes
- Using a vintage cast iron pan will yield cakes that are slightly shorter and wider compared to standard muffin tins.
- Do not overbake the cakes to retain their moist and sticky texture; check with toothpick at 20 minutes.
- When making caramel, remove from heat as soon as it starts to smoke to avoid bitterness.
- Be cautious when adding cream to caramel mixture as it will sizzle and foam vigorously.
- The salted caramel sauce can be stored refrigerated for up to two weeks in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
