Honey Apple Cakelets
- For the cake:
- 2 cups (240 grams) all-purpose flour
- 1 cup (120 grams) almond flour or almond meal
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 3/4 cup honey
- 1/3 cup grape seed or other neutral-tasting oil
- 3 medium Fuji apples, peeled, cored, and chopped (about 1 pound or 3 cups chopped)
- For the glaze:
- 3/4 cup powdered sugar
- 1 1/2 tablespoons apple juice (or apple liqueur like Calvados or Applejack)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- To garnish:
- 1/4 cup toasted sliced almonds
Adapted from thekitchn.com
In a large mixing bowl, combine the flours, spices, baking soda, and salt. In a separate medium-sized mixing bowl, whisk together the eggs, honey, and oil until fully blended. Pour the wet mixture into the dry mixture and stir just until the dry ingredients are fully incorporated and no lumps remain. Gently fold in the chopped apples, then allow the batter to rest for 30 minutes.
Preheat the oven to 325°F while the batter rests. Grease and flour two mini bundt cake pans.
Use an ice cream scoop or small ladle to spoon the batter into the bundt pans, filling them two-thirds full. Bake the cakes until well-browned and a toothpick or cake tester inserted in the middle comes out clean, about 30 minutes. Begin testing for doneness at 25 minutes to avoid over cooking.
Allow the cakes to rest in the pans for at least 20 minutes — they will shrink away from the pan and become easier to unmold. Run a small butter knife around the edges of each cake to gently dislodge it from the pan. Invert the cakes and transfer them to a wire rack to cool completely.
When ready to glaze the cakes, whisk together the powdered sugar, apple juice or liqueur, and spices in a small bowl. Spoon the glaze into a sandwich baggie, then snip off a small corner of the baggie and drizzle the glaze generously over the cakes.
While the glaze is still wet, sprinkle the cakes with toasted sliced almonds. Allow glaze to set before moving the cakes.
Pear or Quince Variation: Sub out the apples for pears or quince, and flavor it with cardamom and vanilla in place of the cinnamon and nutmeg.
No cakelet pan? No worries! This recipe can also be baked in 1-cup ramekins. Just grease and flour the ramekins, lining the bottoms with circles of parchment paper for easy unmolding. For easy transfer in and out of the oven, place the ramekins on a cookie sheet, spaced evenly apart.
If you prefer to test your cakes for doneness with an instant read thermometer, remove them from the oven when their internal temperature reaches 210ºF. This is especially helpful if you are using a different-sized pan, since the cooking time will be affected.