Mini Spice Cakes
By linwal
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Ingredients
- MINI PEAR AND BLUEBERRY SPICE CAKES
- Serves 6
- 7 Tbl unsalted butter, softened, plus some to grease tin
- 6 Tbl light corn syrup
- 12 teas packed light-brown sugar
- 3/4 c fresh blueberries rinsed
- 1 ripe Bartlett pear, halved lenghtwise, cored, and cut into thin wedges
- 1 cup flour
- 3/4 teas baking powder
- 1/4 teas baking soda
- 1/8 teas salt
- 1/2 teas ground cinn.
- 1/4 grd nutmeg
- 1/4 teas grd allspice
- 1/4 teas grd ginger
- 2/3 c sugar
- 1 lrg egg plus 1 lrg yolk
- 3/4 c buttermilk
- 1/2 teas vanilla extract
- 1 .Preheat oven to 350. Butter muffin tin (6*oz cups) Place 1 teas butter in ea cup. Top ea with 1 Tbl corn syr.; sprinkle with 2 teas br sugar. Arrange 7-8berries in ea cup. Place 4-5 slices pear, cut
- 2 .In small bowl, sift flour, bak powder, bak soda, salt and spices; set aside. In bowl of stand mixer beat sugar and remaining 5 Tbl butter on med until fluffy 3=4 min. Add egg & yolk; beat until smoo
- 3 Low. Add flour and butter mixes in 2 batches alternating with buttermilk. Begin & end with flour. Stir in vanilla.
- Pour 1/3 c batter over fruit. Gently tap bottom of tin on counter.
- Bake until golden ard edges and tester in center comes out clean (25 min) Cool in tin.
Details
Preparation
Step 1
DasAS
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