Apple 'donut' Cakes With Honey and Brown Butter Recipe

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Apple 'donut' Cakes With Honey and Brown Butter
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Ingredients
9
Count
Nutrition
809
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 180°C and lightly grease a 12 x 125ml capacity muffin tin. First measure the butter to get started on the beurre noisette.
  2. To make brown butter / beurre noisette (this is the method that works for me).
  3. Place butter in a stainless steel pot over medium heat to melt and cook. It'll sizzle and make a lot of noise but that's fine. Go ahead and continue with measuring other ingredients while the butter is cooking if you like.
  4. As soon as the sizzling noise dies down, check on your butter. You'll see it all foamy but pale. Immediately turn the heat down to low and simmer while gently stirring or swirling the pot until you see a bit of colour come through the foam. Immediately remove pot from heat and set aside.
  5. The foam will subside and the butter will be a pale brown but the residue heat will be enough to brown it further without the risk of burning it. Your butter should be a golden colour (with brown sediment on the bottom) and smelling caramelly and nutty. Strain it through a fine mesh sieve into a bowl and set it aside to cool.
  6. Sift flour and cinnamon into a large bowl and stir in the brown sugar until combined. Mix in the honey and eggs then add the cooled brown butter and stir to combine. Squeeze out excess moisture from grated apples and gently fold through the batter.
  7. Divide amongst the muffin tin (batter shouldn't come up higher than halfway) and bake for 15-17 minutes until golden and skewer comes out clean.
  8. Mix together the remaining sugar and cinnamon until completely combined in a bowl or shallow plate.
  9. Immediately turn cakes out onto a wire rack and toss through the sugar and cinnamon mix to coat and cool cakes completely on wire rack.
  10. If your cakes have cooled down too much the sugar isn't going to stick so if you wish, you can brush the cakes lightly with lightly beaten egg white and then coat in the sugar and leave to dry and set on rack.
  11. They're best eaten on the day but cakes can be stored in an airtight container. The sugar will melt a bit in storage but a quick roll in more cinnamon sugar should return them to full donutty glory.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 809.1 Kcal (3388 kJ)
Calories from fat 254.7 Kcal
% Daily Value*
Total Fat 28.3g 44%
Cholesterol 160.19mg 53%
Sodium 250.28mg 10%
Potassium 206.22mg 4%
Total Carbs 138.24g 46%
Sugars 76.71g 307%
Dietary Fiber 3.87g 15%
Protein 4.56g 9%
Vitamin C 5.8mg 10%
Vitamin A 0.3mg 10%
Iron 0.8mg 5%
Calcium 76.3mg 8%
Amount Per 100 g
Calories 282.36 Kcal (1182 kJ)
Calories from fat 88.89 Kcal
% Daily Value*
Total Fat 9.88g 44%
Cholesterol 55.9mg 53%
Sodium 87.34mg 10%
Potassium 71.97mg 4%
Total Carbs 48.24g 46%
Sugars 26.77g 307%
Dietary Fiber 1.35g 15%
Protein 1.59g 9%
Vitamin C 2mg 10%
Vitamin A 0.1mg 10%
Iron 0.3mg 5%
Calcium 26.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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