- 6
- 65 mins
Ingredients
- 4 Granny Smith Apples
- 1 1/2 cup sugar, divided
- 1 teaspoon ground cinnamon
- 2/3 cup butter, softened
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Preparation
Step 1
Preheat the oven to 400 degrees F.
Core and dice the apples. Place in a large bowl and coat with 1/4 cup of the sugar and the ground cinnamon.
Place the coated apples on a baking pan. Bake in the preheated oven for 25 minutes, stirring after 10 minutes. Set the roasted apples aside to cool. Turn the oven down to 300 degrees F.
In a mixer, cream together the softened butter and remaining 1 1/4 cups sugar.
Blend in the milk and vanilla extract.
Add the eggs, one at a time. Beat well after each egg.
Mix the dry ingredients together in a medium-sized bowl. Slowing add the dry ingredients to the mixer. Mix until combined.
Spray a mini cheesecake pan with non-stick cooking spray. Fill each part of the pan halfway full with the batter. Top with the roasted apples over the batter.
Bake in the 300 degree F oven for 65-75 minutes (or longer depending on the oven). Keep a close eye on the mini cakes. Cool for 5 minutes and remove the individual cakes from the pan.
Serve warm with caramel sauce.
Preheat the oven to 400 degrees F.
Core and dice the apples. Place in a large bowl and coat with 1/4 cup of the sugar and the ground cinnamon.
Place the coated apples on a baking pan. Bake in the preheated oven for 25 minutes, stirring after 10 minutes. Set the roasted apples aside to cool. Turn the oven down to 300 degrees F.
In a mixer, cream together the softened butter and remaining 1 1/4 cups sugar.
Blend in the milk and vanilla extract.
Add the eggs, one at a time. Beat well after each egg.
Mix the dry ingredients together in a medium-sized bowl. Slowing add the dry ingredients to the mixer. Mix until combined.
Spray a mini cheesecake pan with non-stick cooking spray. Fill each part of the pan halfway full with the batter. Top with the roasted apples over the batter.
Bake in the 300 degree F oven for 65-75 minutes (or longer depending on the oven). Keep a close eye on the mini cakes. Cool for 5 minutes and remove the individual cakes from the pan.
Serve warm with caramel sauce.