Apple Cakes with Lemon Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Perfect for dessert or brunch, these rich apple mini cakes are irresistible, served with a steaming cup of coffe. I make them often when I have fresh apples from our small orchard, Mary Shivers writes from Ada, Oklahoma. Ingredients:
2 tablespoons shortening |
1/4 cup sugar |
1 egg white |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
1/8 teaspoon ground nutmeg |
1 cup shredded peeled apple |
1/4 cup chopped pecans |
lemon sauce: |
2 tablespoons plus 2 teaspoons sugar |
1 teaspoon cornstarch |
1/4 cup cold water |
1-1/2 teaspoons lemon juice |
1-1/2 teaspoons butter |
Directions:
1. In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg white until combined. Combine the flour, baking soda, cinnamon, salt and nutmeg; add to shortening mixture just until combined. Fold in apple and pecans (batter will be thick).
2. Divide between two 8-oz. ramekins or custard cups coated with cooking spray. Bake at 325° for 28-30 minutes or until a toothpick comes out clean.
3. In a small microwave-safe bowl, combine the sugar, cornstarch and water until smooth. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring every 30 seconds. Stir in lemon juice and butter until blended. Spoon over warm cakes. Yield: 2 servings.
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