Apple-Cardamom Cakes with Apple Cider Icing
Makes 24 servings
2 1/4 cups flour
1 teas. baking soda
1/2 teas. salt
1 teas. cinnamon
1 1/2 cups sugar (I used 1 cup)
1 1/2 teas. vanilla extract
1 cup applesauce
1/2 cup butter, melted
1/2 cup sour cream
1 1/2 teas. lemon zest
1 1/2 cups peeled and chopped Granny Smith apples (I used a different kind)
2 tables. butter, melted
1 1/4 cups confectioners' sugar
3 tables. apple cider
Heat oven to 400F. Grease and flour 24 3 1/2-ounce cake molds or 2 12-cup cupcake tins and set aside. Combine flour, baking soda, salt, and cardamom together and set aside. Beat the eggs and sugar together until it forms a thick ribbon when the beaters and lifted. Continue beating on a low speed and mix in the vanilla and applesauce. Add the melted butter, sour cream, and zest and beat until combined. Gradually add the flour; mix until smooth. Fold in the apples and divide the batter among the prepared molds/tins. Bake for 20-25 minutes (mine were done at about 16 minutes) or until a toothpick comes out clean. Cool 5 minutes on a wire tack, unmold and cool all the way.
Let's start with a warning. DO NOT make this icing! It tastes really bad. It's way too sweet and the cakes taste amazing by themselves. But just in case you want to....
Combine the melted butter, confectioners' sugar, and apple cider until smooth and drizzle over the cooled cakes. Let set before serving.
I'm not a huge batter fan, but you won't be able to resist this batter. It's so good with the lemon zest and apples and....yeah. Just make it. And eat all the batter.