CARAMEL APPLE MINI CAKES

It’s Friday!! It’s Friday!! Another week in the books, folks. We all deserve a giant round of applause because I have no doubt you killed it. I had a lighter week than I’ve had in a while at both work and outside of work obligations and it felt great to have some time back in my life.

We just kicked off this huge campaign at work and I can finally announce it’s live!! If you’re new around here, I’m a social media strategist at a marketing agency in Columbus, Ohio. And one of my largest accounts is Nestle Toll House. Perfect fit for me, right?! I’m so very grateful.
These cakes are very similar to a pineapple upside down cake because the caramel and apple are gooey and oozy and you dump it all at the bottom of the pan and pour the cake batter on top. While the cakes are in the oven the apples and sugar get super caramel and gooey and the cakes bake to a golden brown perfection.
When you pull them out be prepared! They’re a little messy, but so worth it. I put a large piece of parchment paper under my cooling rack so any dripping caramel wouldn’t get all over my counter. The best way to do this is place your cooling rack upside down on top of the pan and quickly flip it over onto the prepared parchment paper.

Ingredients

• 1 cup brown sugar packed
• 3/4 cup unsalted butter
• 1/3 cup honey
• 1 cup coarsely chopped pecans
• 1 1/2 cup dices apples about 2 apples
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt3 eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 8- ounce carton sour cream
• 2 teaspoons vanilla
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Instructions

1. Preheat oven to 350 degrees. Lightly coat a mini bundt pan with non-stick spray and set aside.
2. In a medium saucepan over medium-high heat combine brown sugar, butter and honey. Heat about 4 minutes until melted and smooth. Stir in chopped pecans and apples and stir for another 2 minutes. Remove from heat and set aside.
3. In a medium mixing bowl, combine the flour, baking powder and baking soda and set aside.
4. In a large mixing bowl beat eggs and granulated sugar on medium to high speed for approximately 3 minutes, or until it's thick and a light yellow color. Add the oil, sour cream and vanilla and beat on medium until combined. Gradually add the flour mixture, beating on low speed until smooth and just combined, being careful not to overmix.
5. ....................................

for full instruction please see : whatmollymade.com

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