Host An Unforgettable Book Club Party

This fall dessert is loaded with apple goodness.

Inspired by The Cross Gardener

Prep time:  20 minutes     Cook time:  25-30 minutes   Makes:   48 mini cakes

Ingredients

• 2 cups flour
• 1 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1 egg, beaten
• 1/2 cup apple sauce
• 1/4 cup apple juice
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Whipped cream
• Cinnamon for garnish

Apple Compote

• 1 tablespoon butter
• 2 apples, peeled and cut into 1/8 inch slices
• 1/4 cup brown sugar
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 400 degrees F.  Grease a 12 cup silicone muffin pan with baking spray.
2. In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt.  Combine well.
3. In a small bowl, combine butter, egg, apple sauce,  apple juice, vanilla, cinnamon and nutmeg.  Add to the dry ingredients and mix well.
4. Spoon about 2 teaspoons into each muffin cup.  Bake for 8-10 minutes or until golden brown.
5. Over medium heat, melt the butter in a skillet.  Add the apples, brown sugar and lemon juice.  Cook for 15 minutes until apples have softened.  Remove from heat.
6. Place the apple bread upside down on a serving dish.  Top with a tablespoon of the apple compote, then whipped cream and garnish with cinnamon.

Desserts  This post is filed under : cakes and cupcakes, fresh fruit  

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