Apple-Spice Cakes


Apple-Spice Cakes are a sweet treat for teatime. Pictured with Rosy Apple Tartlets and PB&J Macarons.

Apple-Spice Cakes
Yield: 24 cakes • Preparation: 25 minutes • Bake: 13 to 15 minutes • Cool: 30 minutes
Write a review
  1. ½ cup salted butter, softened
  2. ½ cup firmly packed dark brown sugar
  3. ½ cup sugar
  4. 2 large eggs
  5. 1 teaspoon vanilla extract
  6. 2 cups all-purpose flour
  7. 1½ teaspoons apple pie spice
  8. 1 teaspoon baking soda
  9. ½ teaspoon salt
  10. ¼ teaspoon baking powder
  11. 1½ cups applesauce
  12. 1 recipe Sweetened Whipped Cream (recipe follows)
  13. Garnish: apple pie spice
  1. Preheat oven to 350°.
  2. Spray 2 (12-well) mini Bundt-style pans* with baking spray with flour. Set aside.
  3. In a large bowl, combine butter, brown sugar, and sugar. Beat at high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs and vanilla extract, beating to blend. Set aside.
  4. In a medium bowl, combine flour, apple pie spice, baking soda, salt, and baking powder, whisking well. Add to butter mixture, beating until incorporated. Reduce mixer speed to low, and add applesauce, beating until well incorporated.
  5. Using a levered 3-tablespoon scoop, divide batter among wells of prepared pans.
  6. Bake until a wooden pick inserted in the centers comes out clean, 13 to 15 minutes. Let cool in pans for 5 minutes. Invert onto a wire cooling rack, and let cool completely.
  7. Place Sweetened Whipped Cream in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a rosette in centers of cakes.
  8. Garnish each cake with a sprinkle of apple pie spice, if desired.
  1. *We used Wilton 12-Cavity Mini Fluted Cake Pans.
TeaTime Magazine
Sweetened Whipped Cream
Yield: 2 cups • Preparation: 5 minutes
Write a review
  1. 1½ cups cold heavy whipping cream
  2. 2 tablespoons sugar
  3. ¼ teaspoon vanilla extract
  1. In a medium bowl, combine cream, sugar, and vanilla extract. Beat at high speed with a mixer until stiff peaks form. Cover, and refrigerate until needed.
TeaTime Magazine

 From TeaTime, September/October 2015

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.